• PREP
    30 mins
  • YIELD
    8 servings

Ingredients:

  • Spice:
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 6 whole cloves
  • 3 cardamom pods

  • Soup:
  • 1 Onion
  • 8 cups vegetable stock
  • 4 inch piece of fresh ginger
  • 2 cinnamon sticks
  • 2 tablespoons soy sauce
  • 1 tablespoon Hoisin sauce
  • 1 packet rice noodles (14oz)
  • 2 cups firm tofu
  • 10 button mushrooms
  • 1 carrot
  • 5 radishes
  • 1 red chilli

  • Serving:
  • Small handful bean sprouts
  • 1 bunch mint
  • 1 bunch cilantro
  • ½ red onion
  • 5 scallions
  • 1 lime

Instructions:

  1. Dice 1 onion and add to a large saucepan. Add the 8 cups of vegetable stock. 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.
  2. Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Chop tofu into ½ inch cubes. Slice button mushrooms. Slice carrot finely on a diagonal. Thinly slice 5 radishes. Slice the ½ red onion into half moons. Slice 5 scallions diagonally. Slice 1 red chili. When the stock is boiling, add tofu, mushrooms, carrot, ½ of the scallions, radishes, soy sauce, hoisin sauce, and bring to a boil again.
  3. To assemble dish, place a handful of drained noodles into a bowl and ladle over the broth. Add chopped cilantro, mint, red chilli, scallions, bean sprouts and red onion to taste. Finish with a squeeze of fresh lime.

Video Instructions:

I Feel Good Magazine

After finishing the plant-based nutrition certificate program Adam Guthrie published the I Feel Good Weeknight Meal Plan Magazine in the Apple Newsstand.

  • Recipe: Adam Guthrie
  • Photo: Greg Twemlow