1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)
2 scallions, chopped (garnish)
2 limes, cut into wedges (garnish)
1 cup mung bean sprouts (garnish)
1 pound (4 cups) sliced vegetables, (such as bok choy, carrots, green beans)
6 ounces cubed tofu
How to Make It
Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse. Place in cold water.
Heat oil in a deep skillet over medium-high heat. Add garlic and ginger; cook until soft (1 minute), stirring frequently. Add anise, cloves, and nutmeg; stir until fragrant (1 minute). Add water and soy sauce; bring to boil. Reduce heat; simmer. Partially cover.
Place garnishes in bowls. Add vegetables and tofu to soup; cover. Increase heat to medium-high. Cook until vegetables are tender (3-5 minutes). Drain noodles; stir into soup.
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