Rate this recipe!
| Prep Time | 6-7 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 2 star anise
- 1 tspn coriander seed
- 1 cinnamon stick
- 1 large knob ginger
- 500 ml vegetable stock
- 200 g vermicelli rice noodles
- 2 packs shitake mushrooms
- 1 handful fresh basil leaves
- 1 handful fresh coriander leaves (it's worth taking time to remove the stalks as they have a bitter taste
- 3 spring onions
- 1 red chilli
- 560 g tofu (2 packs of Tofoo)
- 5 tbspn soy sauce
Ingredients
|
Rate this recipe!
|
Instructions
- Into a saucepan, add chopped spring onions, half of your chopped red chilli (keep the rest for later), coriander seeds, star anise, ginger and cinnamon stick and toast for a few minutes.
- Next add the vegetable stock and a your soy sauce and leave to simmer on a low heat.
- Tofu time. Slice it up and cover in soy sauce and olive oil and add to a pan. Allow it char on either side. Set it aside.
- Add your mushrooms to the pan and allow them to soak up the soy sauce from the tofu.
- Place your rice noodles into hot water. Once softened take the noodles out and add to your bowls for serving. Add your broth to the bowls followed by the tofu and mushrooms. Finally, garnish with chopped chilli, mint, coriander and basil. Then tuck in!
Recipe Notes
Buy the Mob Kitchen recipe book here
Share this Recipe