1 small splash veggie oil
1 large or 1/2 jumbo yellow onion, chunked
4 cloves garlic, minced
1 tsp ground ginger*
1 tsp red pepper flakes*
2 cups water
1/2 carton chicken stock
2 Tbl soy sauce*
1 Tbl sesame oil*
1/2 cup mushrooms, sliced thin
2 servings cellophane noodles
12 shrimp
1 fillet orange roughy, cut into bite size pieces
1/2 head bok choy, cut into bite size pieces

You can substitute whatever seafood you have handy, I happened to have shrimp and orange roughy in my freezer

In your favorite soup pot, sautee the onion, garlic, ginger, and red pepper flakes in the splash of oil for a few minutes until the onion turns clear.  Add two cups of water and stir to get up all the brown bits stuck to the bottom of the pot.  Add the chicken stock, soy sauce and sesame oil. Cover and simmer 10-20 minutes.

Add the mushrooms to the pot, cover again.

Cook the noodles according to the package instructions.

Add the seafood and bok choy to the soup.

Place some of the noodles into each bowl, and ladle the soup over the top.

This was excellent!

This gave us 4 large bowls, the last of which Jason will take to work with him for lunch tomorrow.

* These amounts are not exact.  Use your own best judgment and season to taste.