Ingredients
- 8 cups low-sodium vegetable broth
- 1 whole star anise
- 1/2 recipe Noodles and Vegetables
- or
- 6 cups steamed vegetables
- 2 cups cooked rice noodles
- and 3/4 cup cubed firm tofu
- 3/8 cup Sesame Dipping Sauce
- or 1/2 cup prepared gyoza dipping sauce
- 1 1/4 cups mung bean sprouts
- 1/2 cup torn fresh basil
- 1/4 cup torn fresh mint leaves
- 1 lime
- cut into 6 wedges
- Hot chile sauce
- such as sriracha
- optional
Instructions
- Combine broth and star anise in large saucepan, and bring to boil over high heat.
- Reduce heat to medium-low, cover, and simmer 10 minutes.
- Add Noodles and Vegetables and Sesame Dipping Sauce to broth, and bring to a simmer.
- Divide soup among bowls.
- Top with bean sprouts, basil, and mint.
- Serve with lime wedges and chile sauce, if using.
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