Vietnamese Noodle Soup

This was sooooo good and makes a quick, fun dinner. The noodles get big after sitting in the water. The soy-ginger sauce is the best part. Really tasty, lots of different flavors all at once. I used the leftover sauce over plain rice. I might add bok choy to the soup next time.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 12  ounces  rice noodles
• 1⁄2 cup soy sauce
• 1  small lime, juice of
• 3  garlic cloves, minced
• 4  slices fresh ginger (thin, big slices)
• 2  tablespoons  minced gingerroot
• 1⁄2 teaspoon crushed red pepper flakes
• 1  tablespoon sugar
• 8  cups  good  vegetable stock
• 4  star anise
• 4  whole cloves
• 1⁄2 cup  diced extra firm tofu
• 2  cups fresh bean sprouts, coarsely chopped
• 1⁄4 cup fresh cilantro, coarsely chopped (you must use fresh)
• 4  scallions, chopped
• 1⁄2 cup of fresh mint, coarsely chopped (fresh here too)
•  chinese  hot chili paste (like tiger sauce)

Directions

1. Soak the rice noodles in water for 20 minutes. In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water. Set aside.
2. Meanwhile, in a large saucepan, bring broth to a simmer.
3. Add star anise, sliced ginger and cloves. Cook for 20 minutes then remove spices with a slotted spoon. Add tofu to broth.
4. Bring 8 cups water to a boil and cook the rice noodles. Drain.
5. Divide the noodles into 4 bowls. Ladle hot broth over the noodles.
6. Top with bean sprouts, cilantro, scallions and mint. Serve with soy-ginger-garlic sauce and hot chili paste on the side.