Ingredients (for 2 servings):


  • 1/3 block extra firm tofu
  • 3 servings of authentic Japanese wheat noodles (Somen) or another thin whole wheat noodle
  • 1 cup Portabella Mushroom soup (I used Imagine brand; just check for MSG)
  • 1.5 cup water
  • 2 handfuls of raw spinach, shredded
  • 1/2 pack of portabella mushrooms, rinsed and patted dry
  • 3 tablespoons low sodium soy sauce
  • 1 cup watercress chestnuts
  • 2 stalks of green onion, chopped




  • Pre-heat George Foreman or grilling pan.  Slice tofu into thin pieces (no need to drain) and grill until golden.  Remove and slice into bite-sized pieces.
  • Meanwhile, in wok, cook mushrooms and 1 tablespoon soy sauce until they begin to soften.
  • In a medium pot, combine soup and water.  Bring to boil.  Add noodles.
  • Wait one minutes and add wheat noodles, spinach, cooked mushrooms, watercress, rest of soy sauce, and tofu.  Stir.
  • Turn off heat and let stand for a few minutes.
  • Pour into bowls, top with green onion, and serve.
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