Serves: 4
Cook Time: 2 hours
I N G R E D I E N T S
2 quarts vegetable stock
1 large onion, halved and charred on stove top
1.5” piece of ginger, thinly sliced
5 pieces of rock sugar (or 1 tbsp. sugar)
1 lb. dry rice noodles, cooked and strained according to package directions
8 oz. extra firm tofu, cubed and baked at 400 for 20 minutes until golden
Bean sprouts, Thai basil, cilantro, sliced scallion, lime wedges, Sriracha to serve
W H A T T O D O
In a large stockpot, add vegetable stock, 2 quarts of water, onion halves, ginger, and sugar.
Bring pot to a boil over high heat.
Once boiling, add spice packet and tofu. Simmer for 2 hours (the longer, the better!)
Taste and adjust seasoning as needed.
When ready to serve, portion noodles into bowls, add hot broth to cover. Add bean sprouts, chopped cilantro and Thai basil, sliced scallion, and a healthy squeeze of lime