Tofu and Rice Noodle Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice noodles according to package instructions. Rinse under cold water, drain, and set aside.

Step 2

Pour the stock into a large pot, add ginger, tamari sauce, scallions, and lime and bring to a boil. Reduce heat to low and simmer for five minutes. Set aside

Step 3

Heat oil in a skillet over medium heat and gently fry the garlic for 2 minutes, or until golden. Set aside.

Step 4

Cook mushrooms in a separate pan until soft and juices have been released.

Step 5

Return stock to a boil over medium heat and add smoked tofu, baby bok choy, and cooked mushrooms. Cook for 2-3 minutes. Add the noodles and bring to a boil.

Step 6

Ladle the soup into bowls, garnish with bean sprouts, fried garlic, peanuts, and green onion.