Ingredients for Vietnamese Noodle Soup
- 8 oz rice noodles
- 1/4 cup soy sauce
- Lime, Juice Of
- Garlic Cloves
- Fresh Ginger
- Gingerroot
- Crushed Red Pepper Flakes
- Sugar
- Vegetable Stock
- 2 star anise
- 3 whole cloves
- Extra Firm Tofu
- Fresh Bean Sprouts
- Fresh Cilantro
- 1/4 cup chopped scallions
- Of Fresh Mint
- hot chili paste (to taste)
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How to Make Vietnamese Noodle Soup
- Soak 8 oz rice noodles in a bowl of warm water for 20 minutes.
- Prepare the soy-ginger sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons lime juice, 1 tablespoon minced ginger, 1 tablespoon red pepper flakes (adjust to taste), 1 tablespoon sugar, and 2 teaspoons water.
- Set the sauce aside.
- In a large saucepan, bring 6 cups of vegetable or chicken broth to a simmer over medium heat.
- Add 2 star anise, 1 inch piece of sliced ginger, and 3 whole cloves to the broth.
- Simmer for 15 minutes, then remove the spices using a slotted spoon.
- Add 14 oz firm or extra-firm tofu, cubed, to the broth. Heat through (about 5 minutes).
- While the broth simmers, bring 8 cups of water to a boil in a separate pot. Add the soaked rice noodles and cook according to package directions, usually 3-5 minutes. Drain.
- Divide the cooked noodles evenly among 4 bowls.
- Ladle the hot broth over the noodles.
- Top each bowl with 1/4 cup bean sprouts, 1 tablespoon chopped cilantro, 1 tablespoon chopped scallions, and 1 tablespoon chopped mint.
- Serve immediately with the soy-ginger sauce and hot chili paste on the side for extra spice.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
27g
Fat
2g
Carbs
28g
