A vegetarian version of this tasty Vietnamese noodle soup.
Ingredients
- vegetable stock: 10 cups
- onion: 1 piece (halved)
- soy sauce: 0.25 cup
- garlic: 8 clove (chopped)
- cinnamon sticks: 2 piece (3 inch)
- ground ginger: 2 tsp
- pods star anise: 2 piece
- bay leaves: 2 piece
- thin rice noodles (such as Thai Kitchen®): 1 pack (16 ounce pack)
- vegetable oil: 2 Tbsp (or as needed)
- firm tofu, drained and: 2 packages (14 ounce packages, cut into 1/4 inch slices)
- ounces enoki mushrooms: 8 piece
- scallions: 4 piece (sliced)
- cilantro: 0.5 cup (coarsely chopped)
- lime: 1 piece (cut into wedges)
- jalapeño peppers, sliced into rings: 2 piece
- mung bean sprouts: 0.25 cup
- Thai basil leaves, torn into bite-size pieces: 0.25 cup
Metric Conversion
Stages of cooking
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Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
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Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
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Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
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Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
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Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
