Directions

1. Bring a large pot of lightly salted water to a boil.
2. Bring the broth to a simmer in a large saucepan. Add the ginger, garlic, and red pepper. Partially cover and simmer over medium-low heat for 15 minutes to intensify flavour. Strain the broth through a sieve into another large saucepan and discard the solids.
3. Heat the oil in large nonstick skillet over high heat. Add the mushrooms and cook, stirring often, until tender, 3 to 5 minutes. Add the cabbage and cook, stirring often, until almost tender, 2 to 3 minutes. Add to the infused broth in the saucepan. Simmer, partially covered, over medium-low heat until cabbage is tender, about 5 minutes. Add the tofu and carrots and heat through. Stir in the soy sauuce, vinegar, and sesame oil.
4. Meanwhile, cook the linguine (or spaghetti) in the boiling water until al dente (just tender), 6 to 9 minutes, or according to package directions. Drain the linguine and divide among 4 large soup bowls. Ladle the soup over the noodles and garnish each serving with scallions. One serving is 1 1/2 cups.