Asian style noodle soup

 pb paste
1 T grated or 3 T minced fresh ginger (or about 1.5 tsp dried)
1/2 c creamy peanut butter (or sunflower seed butter)
2 T soy sauce (or not-soy sauce)
soup:
6 c chicken or vegetable broth
1 T chopped fresh ginger or 1 tsp dried
12 oz broccoli florets
3 to 4 oz rice noodles

To make the paste, mix the ginger and peanut butter in a bowl, stirring until smooth.  Add the soy sauce; stir till blended.  This can be covered and set aside at room temperature for up to a few hours.

In a large pot, heat the broth to a rolling boil.  Reduce heat, add the ginger and broccoli and let simmer 4-5 minutes, or until broccoli is just tender.

Meanwhile, boil a large pot of water.  Add the rice noodles and cook 2-3 minutes, or until tender to the bite.  Immediately drain the noodles and pass them under very cold water to stop cooking.  Place noodles in a bowl of ice-cold water and separate them to keep them from clumping.  Set aside.

Ladle about 1 c broth and veggies into a large woup bowl.  Add about 1/2 c of well-drained noodles and a heaping tablespoon of pb paste; stir. 

GK's notes:  These are the directions as written, but I'm way too lazy for a lot of that.  If you're using actual Asian rice noodles (as opposed to brown rice Italian-style pasta), you can cook it in your soup.  It won't get foggy.  These noodles cook super quick, so no big deal.  It takes an already not very time-intensive recipe and makes it super easy and quick.  This isn't probably the world's most satisfying meal, so it would probably be better as a side to something more substantial, or if you need something healthy to eat now but are going to be eating again soon.