• broth
  • 2 cups vegetable broth
  • veggies: 1/2 chopped yellow onion, 1/4 cup sliced shitake, 1 sliced carrot
  • spices: 2 minced garlic cloves, 4 thin slices ginger, 1/2 tsp ground black pepper, 1 cinnamon stick, 1 star anise pod, 1/2 tsp whole coriander, 3 basil sprigs, 3 cilantro sprigs
  • 1 tbsp soy sauce (gf: tamari / coconut aminos)
  • 1 tbsp rice wine vinegar
  • 1 tbsp agave syrup
• noodles
  • 100g cooked flat brown rice noodles (according to package directions)
• toppings
  • 200g cubed extra firm tofu
  • 1 bunch chopped greens spinach
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1 small lime
  • 2 chili peppers
  • 2 sliced green onions
  • 1/4 cup chopped peanuts

⠀ ⠀ ⠀➜ instructions

• prepare the broth: combine all the broth ingredients in a large pot, cover, and bring to a low boil, reduce the heat and simmer for 30'. strain the broth, discarding the vegetables and seasonings and keep warm
• serve the soup divide the noodles among 2 bowls, top with tofu and leafy greens, pour boiling broth over each portion and serve with the toppings
• not fan of cilantro so no cilantro for me!