4 Servings 30 min Cook
10 Oz Mushrooms
2/3 Slices (1" dia) Ginger Root
8 Clove Garlic
1 Cup chopped raw Lemongrass
2 Piece Cinnamon Sticks
1/4 Bulb Fennel
1 Medium (2-1/2" dia) Onions
4 Medium (4-1/8" long) Scallions
1/2 Cup Soy Sauce
4 Cup Water
4 Cup Organic Vegetable Stock
1 Dash Salt
8 Oz Rice Noodles
2 Cup Mung Beans
1 Fruit (2" dia) Limes
1 Sprigs Fresh Cilantro
4 Cup leaves, whole Basil
8 Oz Tofu
Under the broiler, char chunk of peeled ginger and peeled and chopped white onion until the outside of the white onion is darker and the inside is raw.
Add all ingredients into pot EXCEPT for mung bean sprouts, rice noodles, lime, cilantro, basil, and tofu.
Bring to a boil then reduce to a simmer.
Simmer for at least 30 minutes- longer is preferred.
Note: The longer you simmer the soup the more flavorful it will be.
Strain soup, reserving the broth.
If too salty add more water.
If not flavorful enough add more salt, soy sauce or broth.
To serve, place rice noodles in a pot of hot water and let sit for 3-5 minutes or until they start to become tender.
Place noodles into serving bowl and pour very hot broth over noodles.
Add chopped tofu, cilantro, basil, a squeeze of lime, and bean sprouts.