Ingredients
- 64 fl oz (2 liters) meat or vegetable broth (preferably homemade)
- 1 tablespoon peeled, grated fresh ginger root
- Salt, to taste
- 6 thinly sliced green onions
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 7 oz (200g) uncooked rice noodles
- 7 oz (200g) firm tofu, chopped into blocks
Optional Ingredients
- 8 oz (230g) bean sprouts
- 6 oz (170g) shiitake mushrooms, tough stems removed
- 2 thinly sliced jalapeños
To Serve
- Fresh cilantro, basil, hoisin sauce, lime wedges and chili-garlic sauce or hot sauce
Method
- Put the broth in a large pot with the ginger, salt and green onions.
- Bring it to a boil, then turn down the heat and simmer 15 minutes.
- Cook the rice noodles in the broth, for the amount of time stated on the package.
- Melt the butter in a skillet over a moderate heat.
- Add the mushrooms and sauté them for 6 minutes or until tender.
- Stir them often.
- Now stir in the tofu, sesame oil and hoisin sauce.
- Cook for a minute or until the sauce has thickened.
- Take the pan off the heat.
- Divide the rice noodles between 6 large bowls.
- Fill each one with the broth.
- Add bean sprouts, mushrooms and/or jalapeños if using.
- Garnish with cilantro and basil.
- Serve hoisin sauce, lime wedges and/or chili-garlic on the side if liked.