Ingredients
Broth:
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10 cups vegetable stock
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1 onion, peeled and halved
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¼ cup soy sauce
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8 cloves garlic, coarsely chopped
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2 (3 inch) cinnamon sticks
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2 teaspoons ground ginger
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2 pods star anise
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2 bay leaves
Soup:
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1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
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2 tablespoons vegetable oil, or as needed
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2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
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8 ounces enoki mushrooms
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4 scallions, thinly sliced
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½ cup coarsely chopped cilantro
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1 lime, cut into wedges
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2 jalapeno peppers, sliced into rings
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¼ cup mung bean sprouts
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¼ cup Thai basil leaves, torn into bite-size pieces
Directions
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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.
Editor's Note:
The directions for preparing the rice noodles are based on the particular brand mentioned. Follow instructions on the package if using a different brand.
Nutrition Facts (per serving)
| 483 | Calories |
| 13g | Fat |
| 78g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 483 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 2g | 10% |
| Sodium 1209mg | 53% |
| Total Carbohydrate 78g | 28% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 17g | 33% |
| Vitamin C 13mg | 14% |
| Calcium 530mg | 41% |
| Iron 9mg | 51% |
| Potassium 535mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
