It looks like you are using an AD Blocker, we understand and we would like to share that we are an online media living partly living off advertising revenues. Please turn off your blocker or Subscribe to YOGI Times and we will turn off the ADs for you for one year.
Array ( )
Prep. Time: 10 min. | Cooking Time: 10 min.
Dice 1 onion and add to a large saucepan. Prepare 8 cups of vegetable stock and add to saucepan. Place 1 Tbsp coriander seeds, 1 Tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.
Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Chop 250gm tofu into 1 cm cubes. Slice 10 button mushrooms. Slice 1 carrot finely on a diagonal. Thinly slice 5 radishes. Slice ½ red onion into half moons. Slice 5 shallot stems diagonally. Slice 1 red chili.
When the stock is boiling, add tofu, mushrooms, carrot, ½ of the shallots, radishes, soy sauce, hoy sin sauce, 1 Tbsp raw sugar and bring to the boil again.
To assemble dish, place some drained noodles into a bowl and ladle over some vegetable broth. Then add coriander, mint, viet mint, chilli, shallots and red onion. Finish with a squeeze of fresh lime.
Recipe by ifeelgood.com.au