Ingredients
small package dried mushrooms
1 tablespoon Hadden House wok oil (the kind that’s spicy and flavorful)
2 slices fresh ginger
1 clove garlic
3 cups vegetable stock (you could use vegetable bouillon, but I make my own stock in large batches and freeze.)
1 star anise
½ stick cinnamon
½ t. dried basil
2 T soy sauce
1 can bean sprouts, drained
Partially defrosted firm tofu, cut into cubes (about 3/4 cup)
package rice noodles (about ½ a standard package, but use your ownjudgment)
jalapeno peppers (optional-or use milder peppers like banana peppers)
fresh limes
Preparation
Place dried mushrooms in a small bowl. Pour boiling water over them to cover. Set aside.
Meanwhile, in a large sauce pan or Dutch oven, saute the ginger and garlic clove in the wok oil. Add the vegetable stock, star anise, cinnamon and basil. Bring to a boil and simmer about 30 minutes. Remove the ginger, garlic clove, star anise and cinnamon stick. Add the broth from the soaking mushrooms. Then chop up the mushrooms and add them, too. Add soy sauce, tofu and bean sprouts and heat through. Leave on very low heat.
Cook the oriental noodles according to package directions. Drain and add to the soup.
Serve with lime wedges and hot pepper slices. Add the peppers and squeeze the lime juice in your soup to taste.
