My Vegetarian Asian-Style Tofu Noodle Soup

Remember when I said I wanted to start cooking more free-style, rather than always relying on recipes? Well, I finally did it! I actually cooked something without a recipe that turned out halfway decent!

The recipe is posted below. Please keep in mind that I was just winging it, and ingredients and amounts can definitely be adjusted as needed.

My Vegetarian Asian-Style Tofu Noodle Soup

4 cups water
2 Not-Chick'n Natural Bouillon Cubes
9 oz Japanese style noodles, cooked, rinsed, and drained
14 oz extra-firm tofu, cubed
3 scallions, chopped
7 white button mushrooms, sliced
1 large bunch mustard greens, washed and trimmed
4 eggs
Cilantro to garnish

In medium pot, bring water to boil. Add bouillon cubes and stir to mix. Add tofu, scallions, mushrooms, and mustard greens. Lower heat and simmer several minutes. Break eggs directly into soup and continue to simmer until cooked to your liking. Divide noodles into bowls and ladle soup on top. Garnish with cilantro and serve. Serves two with large appetites :)

Notes: There wasn't quite enough broth, so I'd probably use 6 cups of water and an extra bouillon cube next time. Non-vegetarians can definitely substitute chicken bouillon cubes or broth--it will probably taste even better! Obviously different types and quantities of vegetables can be used as desired. The cooking time can be adjusted depending on how crisp you want the vegetables and how well done you want the eggs. AC added some Sriracha sauce to his bowl, and I'm sure other sauces can be added as well if the soup is too bland. This was just enough food for me and AC, but we have large appetites :)