Spaghettini noodles are thinner than spaghetti, and cook in 6-8 minutes, so this soup is fast to make, plus, the noodles make it familiar and appealing to kids. The tofu adds substance and you can be sure it will fill you up as a main dish.
On high, in a large soup pot, combine the vegetable broth with 6 cups water, mushrooms, seaweed, and ginger and bring to a rapid boil.
Wash and chop the bok choy and carrots.
Once the broth is bubbling, reduce heat, break the spaghettini noodles into very small pieces and drop them in. Cook until the noodles are al dente, about 3 to 4 minutes.
Increase heat back to high, add the bok choy and carrots. Reduce heat to medium once the soup begins simmering again.
Slice and add the bell pepper and onions, increase heat as required, to keep the soup bubbling gently.
Cut tofu into large cubes and add with cilantro. Cook for 2 to 3 minutes longer. Stir in soy sauce and serve at once.
Season with crushed red pepper, or hot sauce, and additional soy sauce.
To use frozen ginger, leave the skin on and grate it on a microplane grater.
Try dried mushrooms for even better flavour.
For a more traditional asian soup, use whole grain buckwheat soba noodles instead of whole grain spaghettini.
Chinese cabbage also works well in this soup instead of bok choy.