Tofu Noodle Soup

Cook noodles of choice according to package directions. In a large pot or pan, sauté some mushrooms, shredded carrots, and cubed extra firm tofu on high heat with lots of fresh garlic, ginger, and coconut aminos until browned. Once browned, reduce heat to medium. Add in 2-3 cups of veggie broth, the juice of one lime, and salt and garlic to taste. Add in some baby bok choy and purple cabbage, then cook for 5-10 minutes on medium-low heat. Drain the cooked noodles and stir them into the soup. Top with avocado, lots of fresh cilantro, and sesame seeds. Enjoy!