Makes 6 servings The typical proportion of broth to solid ingredients is reversed in this soup. Here a large helping of noodles fills the bowls, then the spicy broth, tofu, and vegetables are poured atop. Make nothing else for dinner! Serve the soup in large bowls with chopsticks and Chinese soupspoons. Adjust the amount of red pepper flakes if you prefer your soup less fiery. Pour the vegetable stock into a large saucepan or Dutch oven; cover and heat over high heat just until the liquid comes to a boil. Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell pepper, soy sauce, garlic, red pepper flakes, and white pepper. When the liquid returns to a boil, reduce the heat to medium cover and cook until the noodles and vegetables are tender, about 5 minutes. Gently stir in the tofu cubes and sesame oil; heat until the tofu is warm. Adjust the seasonings to taste. To serve, use tongs to fill large soup bowls with the cooked noodles. Ladle the broth, tofu, and vegetables over the noodles. ADVANCE PREPARATION: This soup is best when prepared just before serving. Covered and refrigerated, it will keep for up to 1 day. After standing, the stock becomes absorbed into the noodles; add more as needed when reheating. VARIATIONS: Substitute white or shiitake mushrooms for the oyster mushrooms. Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from fat); 15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 52 Converted by MM_Buster v2.0n.