Swiss chard, shiitake mushrooms, tofu, and bean threads in a red curry coconut broth, garnished with lime and dark tamari. Brown the tofu in some sesame oil first and use dried mushrooms so that you can add a little of the rehydrating broth to the coconut milk mixture. Then crack an egg in the whole mess and let it poach for a little while in the soup. Sub brown rice for bean threads and sprinkle on some chopped cilantro. Not a bad weeknight dinner.