With tofu, rice noodles and vegetables.
Broth
1 Onion, halved or quartered
6" Ginger, halved
5" Daikon, sliced
3 Star Anise
5 Cloves
1 Cinnamon Stick
1 Tbsp. Corriander
1/2 tsp. Fennel Seeds
1 Black Cardamom Pod
2 Qts. Water
4 Cups Vegetable Stock
1/2 Cup Soy or Tamari
2 Tbsp. Brown Sugar
2-4 Tbsp. Hoisin Sauce
Serves 4-6
2-4 Oz. Vermicelli Rice Noodles, per bowl
16 Oz. Tofu, pressed
Topping Ideas
Broccoli
Cauliflower
Carrots
Bok Choy
Bean Sprouts
Edamame
Snow Peas
Mushrooms
Limes
Jalapeno, thin sliced
Green Onion
White Onion, thin sliced
Basil
Cilantro
Mint
Chili Paste
Sriracha
Method
Char onion, ginger and daikon over a flame or in the broiler. Toast spices in a hot stock pot, be careful not to burn. I start with the larger spices and add the smaller in after a minute or so. Once they have toasted, add water and charred vegetables. Bring to a boil and reduce to a simmer, cook for 45 minutes. Add soy, sugar and hoisin at the end. You can also do this to taste. Meanwhile,
Preheat oven to 400 degrees. I like to slice my pressed tofu into thin rectangles for this application. Lay out the pieces on a sheet tray lined with parchment paper. Cook for 20 minutes.
Strain the broth when it has finished cooking. Bring it up to a boil. Cook the noodles and blanch the vegetables (if necessary) in the broth, separately. Place limes, jalapeno slices, fresh herbs and bean sprouts on a plate for serving to the table. Serve hot chili sauce on the side as well. Add cooked noodles to the bowl, tofu and blanched vegetables. Top with some fresh white or green onion. Enjoy!
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