NUTRITION

SERVINGS

INGREDIENTS

5.5 oz extra firm tofu

0.5 cup shelled edamame

0.5 oz brown rice noodles

3 cup vegetable broth

1 cup shiitake mushrooms

1 medium yellow onion

2 inch fresh ginger

2 whole star anise

1 whole cinnamon stick

1 tbsp tamari

0.25 tsp toasted sesame oil

0.25 cup fresh cilantro

0.25 cup fresh Thai basil

1 medium lime

1 medium jalapeño

1 cup bean sprouts

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Halve the onion and ginger, then char them in a dry skillet over medium-high heat until the surfaces are blackened and fragrant.

• 2

  Combine the vegetable broth, charred aromatics, star anise, cinnamon, shiitake mushrooms, sea salt, and black pepper in a large pot.

• 3

  Bring the broth to a boil, then reduce heat and simmer for 20 minutes to allow the spices to infuse deeply.

• 4

  While the broth simmers, cook the brown rice noodles according to package directions, then drain and set aside.

• 5

  Slice the extra firm tofu into bite-sized cubes and sear them in a pan with toasted sesame oil and tamari until golden on all sides.

• 6

  Strain the broth into a clean pot, discarding the onion, ginger, and whole spices, but reserve the mushrooms to add back in.

• 7

  Divide the noodles, tofu, and edamame into large bowls, pour the steaming broth over them, and top with bean sprouts, herbs, jalapeño, and lime.