Sesame Noodle Soup

from Gary Meier

1 Tablespoon sesame oil
1 Tablespoon fresh ginger, minced
1 Tablespoon minced garlic
1 cup (1 bunch) green onions, sliced
¼ lb. mushrooms, chopped
6 cups bok choi (1 bunch), stems and leaves, thinly sliced
12 cups water
10 or 11 vegetable bouillon cubes (to taste)
2 or 3 Tablespoons soy sauce (to taste)
8 oz. spaghetti, broken into small pieces
1 can (8 oz.) sliced water chestnuts, drained and chopped
Salt and pepper (+ dash cayenne) to taste

In large pot, prepare one cup veggie bouillon (or substitute 1 can veg. broth for 2 cups water/bouillon. Combine sesame oil, ginger, garlic, green onions, mushrooms and about ¼ cup of broth in large pot over medium heat. Cook, stirring frequently, adding more broth as needed about 5 minutes until onion is tender. Add remaining water/bouillon/broth, soy sauce and bok choi. Bring soup to boil and cook 15 minutes. Add spaghetti, reduce heat and cook covered 15 minutes or until spaghetti is tender. Add water chestnuts. Bring to boil again and cook 5 more minutes.