I last used it chopped up in a soup with extra firm tofu chunks. I think I may have used a fish based powder broth and some Vietnamese "vermicelli" a friend gave me, but you could use any kind of broth base you want. I assuming you're a real vegetarian, so miso paste, lots of different pastes, cubes, broths and powders to chose from.

The super Korean thing to do would be to add some super Korean hot factor: paste, flakes, threads are big I guess, or to make this thick sauce with scallions, soy, pepper flakes, & sesame oil you just add some of. I'd probably go more pho and add some fresh herbs, a little hot sauce, a little sweetish sauce, but then I'd probably ditch the noodles unless they were great and just add other vegetables. Korean hot soups my mom makes also use a lot of those big turnips or giant radishes, but you could add anything. I think a dried mushroom broth soup would be nice, going the not hot route.

Basically, soup, with three or four angles in there somewhere.

Recipes from Dr. Fuhrman's web site:

Apple Bok Choy salad:
Serves: 4
Preparation Time: 15 minutes

Ingredients:
6 cups finely chopped Bok Choy
1 large apple, shredded
1 large carrot, shredded
1/2 cup chopped red onion
1/2 cup unsweetened soy, hemp or almond milk
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard
Instructions:
Combine bok choy, apple, carrot and chopped onion in a large bowl.

Blend soy milk, cashews, vinegar, raisins and mustard in a food processor or high powered blender. Add desired amount to chopped vegetables.

Green machine (nice as side or main dish):

Green Machine
Serves: 4
Preparation Time: 20 minutes

Ingredients:
2 large tomatoes, chopped
4 cloves garlic, chopped
1 medium onion, chopped
2 cups sliced shiitake mushrooms
1 bunch kale, tough stems removed, chopped
4 cups chopped bok choy
4 cups chopped broccoli rabe
freshly ground black pepper or ground cayenne pepper, to taste
Instructions:
Add tomatoes, garlic, onions, and mushrooms to pan. Cover and simmer on low heat for 5 minutes. Add greens on top and continue to cook in covered pan on low heat for 10 more minutes or until vegetables are tender.

Season to taste with black or cayenne pepper.

Or how about a tasty veggie stew?

Red Lentil and Greens Stew with Tomato Almond Sauce
Serves: 6
Preparation Time: 40 minutes

Ingredients:
1 bunch collards, kale or dandelion greens, de-stemmed and coarsely chopped
2 medium sweet potatoes, cubed
1 medium onion, chopped
4 stalks celery, chopped
1 cup dried red lentils, rinsed
6 cloves garlic, thinly sliced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
6 cups no-salt-added or low sodium vegetable stock
2 cups bok choy, chopped and stems diced
2 medium zucchini or yellow summer squash, cubed
1 cup unsalted tomato sauce
1/4 cup raw almonds
3 tablespoons balsamic vinegar

Instructions:
Place kale, sweet potatoes, onions, celery, lentils, garlic, seasonings and vegetable broth in a large soup pot. Bring to a boil, reduce heat, cover and simmer on low for about 20 minutes, stirring occasionally.

Add bok choy and zucchini. Cover and continue to cook until vegetables and lentils are tender, about 10 minutes. Add additional vegetable stock if needed to adjust consistency.

Blend tomato sauce, almonds and vinegar in a high-powered blender.

Serve stew topped with a dollop of tomato almond sauce.

Thanks! Those sound great.
I think I will try the apple bok choy salad.

I made the salad and even with a few substitutions for the dressing (pecans instead of cashews and reg milk instead of soy) it was great!

thanks again for the recipes. I am sure next week I will be trying the others.

I really like the "nutritarian" recipes. Thus far, everything I've made has been delicious.