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’]
Quantity of Ingredients: [“900 ml vegetable broth (875 mL) or 900 ml chicken broth, about 3 1/2 cups (875 mL)”,”1 cinnamon stick”,”1 slice gingerroot”,”1 star anise”,”1/2 teaspoon granulated sugar, and “,”1/2 teaspoon hot chili-garlic sauce”,”0.5 (350 g) package extra firm tofu or 1 cup chopped cooked chicken”,”2 cups sliced shiitake mushrooms or 2 cups button mushrooms”,”1 bunch of thin rice vermicelli, about 1 in. (2.5 cm)”,”2 green onions, sliced “,”1/4 cup shredded mint or 1/4 cup basil”,” handful bean sprouts”,”1 lime”]
Number of Servings: 2
Steps: [‘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. (If using chicken, add now.) 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.’]