Ingredients
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6 cups vegetable broth
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2 -inch piece of ginger, sliced
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3 -4 cloves garlic, minced
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2 cinnamon sticks
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2 star anise
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1 onion, thinly sliced
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon brown sugar
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8 oz rice noodles (thin or medium width)
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1 cup sliced mushrooms (shiitake or button)
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1 cup bean sprouts
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1 cup fresh basil leaves
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1 cup fresh cilantro leaves
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1 lime, cut into wedges
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1 Sriracha or hot sauce (optional, for extra heat)
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1 Hoisin sauce (optional, for serving)
Directions
You can add other toppings like sliced tofu, seitan, or tempeh to make the soup heartier and higher in protein. Adjust the broth’s seasoning with more soy sauce or salt if needed to suit your taste preferences.
Steps
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1
Done
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In a large pot, combine the vegetable broth, ginger, minced garlic, cinnamon sticks, star anise, sliced onion, soy sauce, and brown sugar. Bring to a boil, then reduce the heat to low. Let it simmer for about 20-30 minutes to develop the flavors. |
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2
Done
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While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside. |
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3
Done
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Remove the ginger, cinnamon sticks, and star anise from the broth using a slotted spoon or strainer. |
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4
Done
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To serve, divide the cooked rice noodles among bowls. |
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5
Done
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Ladle the hot broth over the noodles, making sure to cover them completely. |
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6
Done
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Top each bowl with sliced mushrooms, bean sprouts, fresh basil leaves, and fresh cilantro leaves. |
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7
Done
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Serve with lime wedges, sriracha or hot sauce (for those who like it spicy), and hoisin sauce on the side. |
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8
Done
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Allow diners to customize their bowls with additional condiments and herbs according to their preference. |
