Get the Prostate Cancer Patient Guide as a digital download or free mailed copy.

Click here.


Download the recipe card

Recipe adapted from Beth Ginsburg

Prep time: 25 minutes
Cook time: 15 minutes
Yield: 6 servings


  • 1 ½ lbs firm tofu, cubed
  • 1 roasted onion* cut in half and thinly sliced
  • 4 oz shiitake mushrooms, stemmed and thinly sliced
  • 6 carrots, peeled and cut into julienne strips
  • 3 heads baby bok choy, sliced lengthwise down the middle, or ½ small head regular bok choy, diced
  • 8 cups vegetable stock or mushroom broth
  • ½ cup low-sodium tamari
  • 3 Tbsp mirin (Japanese seasoning wine) or 1 Tbsp sugar
  • 8 oz fresh spinach, stemmed, washed, and chopped
  • 8 oz dried clear rice vermicelli or soba noodles
  • 5 green onions, split lengthwise and thinly sliced on the diagonal


  1. Place tofu, onions, mushrooms, carrots, bok choy, broth or stock, tamari, and mirin in a soup pot. Bring to a boil and reduce heat to a gentle simmer. Cook for 10 minutes.
  2. Remove pot from heat and stir in spinach. Let steep for 3 minutes.
  3. Meanwhile, while soup is cooking, cook rice vermicelli or soba noodles according to package directions. Drain.
  4. Place the warm vermicelli or noodles in soup bowls and ladle hot broth and vegetables on top. Sprinkle with sliced green onions.

*To make roasted onions, placed unpeeled onions in a baking dish and bake in a 350o oven until soft: about 45 minutes for medium onions, 50-60 minutes for large. When cool, wrap tightly in plastic wrap. They will keep for up to 1 week in the refrigerator. Roasted onions give body and depth to the broth. If you don’t have time to prepare them, cook sliced raw onions in a lightly oiled skillet over medium heat for 1 minute.