Yield: Serves 4
Time: 45 minutes
INGREDIENTS:
For the Broth
- 4 cups vegetable broth (preferably low-sodium)
- 1-inch piece ginger, sliced into ¼-inch slabs
- 2 cloves garlic, smashed using the back of knife
- 2 tsp five-spice powder
- 1 Tbsp tamari or soy sauce
- 1 tsp maple syrup or agave
- 1 tsp rice vinegar
- 1 cinnamon stick
- Optional: 1 tsp fish sauce
Other Ingredients
- 3 tablespoons sesame oil, divided
- 1 teaspoon five-spice powder
- 2 cups mushrooms (such as Shitake, Maitake, or Oyster), thinly sliced or torn into bite-size pieces
- ½ tsp salt
- 1 block extra-firm tofu, pressed and drained, diced into cubes
- 1 Tbsp tamari or soy sauce
- 16 oz. flat brown rice noodles (Lotus Foods brand is great)
- 1 lime, cut into 4 wedges
- 2 jalapeños, thinly sliced
- ½ cup scallions, thinly sliced
- 1 cup cilantro, roughly chopped
- ½ cup mint leaves
- 2 cups pea shoots (1 whole Fieldhouse grow tray)
- 1 lime, cut into 4 wedges
INSTRUCTIONS:
- Make the broth: In a large dutch oven or stock pot, combine 4 cups vegetable broth, the ginger, smashed garlic, 2 tsp five-spice powder, tamari or soy, maple syrup, rice vinegar, cinnamon stick, and fish sauce (if using). Simmer, covered, over low heat for 30 minutes or until you are ready to serve. Before serving, use a slotted spoon to scoop out the ginger slabs, garlic gloves, and cinnamon stick.
- Prepare the mushrooms: Heat 1 ½ Tbsp sesame oil in a large skillet over medium-high heat. Once hot, add the mushrooms and ½ tsp salt and sauté until tender and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
- Prepare the tofu: Heat remaining 1 ½ Tbsp sesame oil in the same skillet over medium-high heat. Once hot, add the tofu cubes and drizzle 1 Tbsp tamari or soy sauce over the tofu. Sauté, tossing frequently, until tofu begins to turn golden brown and all edges begin to crisp, about 10 minutes. Set aside.
- Cook noodles according to package instructions.
- Assemble: Divide noodles into soup bowls, top with tofu and mushrooms. Ladle the prepared broth over top and garnish with desired amount of sliced jalapeños, scallions, cilantro, mint, ½ cup pea shoots, and a lime wedge.
