Cook noodles according to package directions, omitting salt and fat. Drain.
Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes.
Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (40%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 1559.1mg||54 %|
|Potassium 831.7mg||22 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 43.8g|
|Protein 18.6g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 421
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