Ingredients:
12 ounces rice noodles
1/2 cup soy sauce
1 small limes, juice of
3 garlic cloves, minced
4 slices fresh ginger ( thin, big slices)
2 tablespoons minced gingerroot
1/2 teaspoon crushed red pepper flakes
1 tablespoon sugar
8 cups good vegetable stock
4 star anise
4 whole cloves
1/2 cup diced extra firm tofu
2 cups fresh bean sprouts, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped ( you must use fresh)
4 scallions, chopped
1/2 cup fresh mint, coarsely chopped ( fresh here too)
chinese hot chili paste ( like tiger sauce)
Directions:
Soak the rice noodles in water for 20 minutes. In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water. Set aside.
Meanwhile, in a large saucepan, bring broth to a simmer.
Add star anise, sliced ginger and cloves. Cook for 20 minutes then remove spices with a slotted spoon. Add tofu to broth.
Bring 8 cups water to a boil and cook the rice noodles. Drain.
Divide the noodles into 4 bowls. Ladle hot broth over the noodles.
Top with bean sprouts, cilantro, scallions and mint. Serve with soy-ginger-garlic sauce and hot chili paste on the side.
Servings: 4-6
Time preparation: 15 min.
Time total: 25 min.