OK, it would have been fat free if I hadn't fried the beejesus out of the tofu -- the only way I've found to make it really palatable. But the stock was excellent, courtesy of a recipe book called Vancouver Cooks that I found in a friend's apartment in Boston. And I was able to use some udon-esque noodles that I picked up at the new (and hugely overpriced) Asian foodstore that's opened up nearby. All in all, good vegan eating (and how often can you say that?).
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