vegetable or chicken broth, about 3 1/2 cups
1 thin slice
star anise, optional
1/2 350-g pkg
extra-firm tofu, or 1 cup chopped cooked chicken
sliced shiitake or button mushrooms
thin rice vermicelli noodles, about 1-in. thick
green onions, sliced
shredded mint or basil
bean sprouts, optional
- 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 min. 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 min. 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 min. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.
Protein 16 g
Carbohydrates 41 g
Fat 6 g
Fibre 4 g