Description
Ginger and star anise lend their unique flavours to this variation of the Vietnamese noodle soup.
Ingredients
1 l vegetable stock
2-3 slices fresh ginger
1 spring onion, sliced
2 star anise
1 carrot, peeled and finely sliced into batons
100 g wide rice-stick noodles, soaked in boiling water for 2-3 minutes until softened, drained
Handful mixed mushrooms, halve any large ones
3-4 broccolini, cut lengthwise into strips
100 g firm tofu, diced
Beansprouts, coriander sprigs, sliced fresh red and green chilli, and sriracha or hoisin sauce (optional), to serve
Directions
1. Simmer stock and add ginger, onion, star anise and carrot. Simmer for 3-4 min until fragrant.
2. Stir in the drained noodles and simmer for 2-3 min until tender.
3. Add the mushrooms and broccolini and cook until tender and bright green.
4. Add the tofu cubes and heat through.
5. Serve topped with sprouts, coriander and chilli. Swirl with sriracha or hoisin sauce if desired.
Enjoy!
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