Ingredients

The following ingredients have 4 Servings
  • 6 cups vegetable stock (no sodium)
  • 2 garlic cloves (minced)
  • 1 2-inch piece of ginger (peeled and sliced)
  • 1 cinnamon stick
  • 3 star anise
  • 3 whole cloves
  • 0.5 oz dried shiitake mushrooms (1 package)
  • 8 oz wide rice noodles (cooked, drained and rinsed under cold water)
  • 2 baby bok choy (sliced in half, lengthwise)
  • 4 oz firm tofu (cut into cubes)
  • 2 tbsp tamari or soy sauce
  • 1 cup mung bean sprouts
  • 1 bunch scallions (green and white parts, sliced)
  • basil or cilantro
  • lime wedges
  • sriracha, sambal, or other hot sauce

Instruction

  • In a large pot, combine vegetable stock, garlic, ginger, cinnamon stick, star anise, and cloves.
  • Bring to a boil over medium heat, cover, reduce heat, and simmer for 15 minutes.
  • While broth is simmering, rinse dried mushrooms, then soak them in two cups warm water for 15 minutes or until tender. You can also use this time to cook the rice noodles if not already done.
  • Add the bok choy to the simmering broth for 5 minutes
  • Into 4 soup bowls, divide the cooked rice noodles and top with tofu cubes
  • Remove bok choy from the broth and divide among the bowls
  • Strain the mushroom soaking water and add to the broth, along with the mushrooms, bringing back to the boil.
  • Stir soy sauce into the broth, turn off the heat, and using a ladle, top the soup bowls with the broth & mushrooms
  • Top off each bowl with scallions, and bean sprouts
  • serve with basil or cilantro, hot sauce, and lime wedges.