Description
An easy take on a classic vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's chatelaine magazine (february 2009).
Ingredients
- Vegetable Broth
- Cinnamon Stick
- Gingerroot
- Star Anise
- Granulated Sugar
- Chili-garlic Sauce
- Extra Firm Tofu
- Shiitake Mushrooms
- Rice Vermicelli
- Green Onions
- Mint
- Bean Sprouts
- Lime
Instructions
- Pour broth into large saucepan set over high heat
- Add cinnamon, ginger, anise, sugar and chili-garlic sauce
- Bring to a boil
- Then simmer over medium-low until flavourful, 5 to 10 minute remove and discard cinnamon, anise and ginger
- Meanwhile, cut tofu into cubes
- Remove and discard shiitake stems
- Slice mushrooms
- Oil a large frying pan and set over medium-high heat
- Add mushrooms and tofu
- Stir often until tofu is golden around edges, 5 minute add to broth
- Bring to a boil, then stir in noodles, separating as you add
- Boil gently, stirring often, until noodles are tender, 3 to 5 minute
- Stir in onions and mint, then ladle into soup bowls
- Top with bean sprouts and serve with lime wedges