This is a nice healthy soup!
Squid, Tofu and Ribbon Noodle Soup Recipe:
Place enough light vegetable broth for a large bowl of soup into a sauce pot.
Bring the broth to a boil over high heat.
Add 1/2 teaspoon of minced ginger.
Add 1 clove of minced garlic.
Add 1/2 tablespoon of rice wine vinegar.
Add 1/2 teaspoon of soy sauce.
Add 1/2 teaspoon of sesame oil.
Add sea salt and white pepper.
Add 1 tablespoon of rinsed chopped salt packed nori seaweed.
Boil till the seaweed fully reconstitutes.
Reduce the temperature to medium/medium high heat.
Add just a few strips of very thin sliced cabbage.
Add 3 or 4 thin slices of green jalapeno.
Add 1 sliced mushroom.
Add some wide sliced fresh egg ribbon noodles. (Wide sliced wonton wrappers are fine for this recipe.)
Add a small thick slice of firm tofu.
Add 1/2 of a thin sliced green onion.
Add 1 small handful of sliced squid.
Gently boil the soup for one more minute. (The squid only takes one minute to cook!)
Immediately ladle the soup into a soup bowl.
Light and refreshing! The main flavors of this soup are the lightly seasoned vegetable kelp broth and the delicate flavor of squid. Adding the squid last, ensures that the squid will still be tender, when the soup is served. Squid only takes a few seconds to cook. This soup is very healthy and it has a pleasant mild flavor. Yum! ... Shawna