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Ingredients
US|METRIC
5 SERVINGS
- 3/4 lb. dried rice noodles (thick)
- 1 Tbsp. olive oil
- 7 oz. tofu (five-spice, sliced, *Footnote 1)
- 1 lb. broccolini (or broccoli, trimmed and cut into bite sized pieces)
- 3 heads baby bok choy (quartered lengthwise)
- 1/2 lb. bean sprouts
- 1 lb. white mushrooms (trimmed and sliced)
- salt
- white pepper
- 1 cup leaves (Asian herb, Thai basil, cilantro, green onion, Vietnamese mint, or perilla)
- 1 lime (cut into wedges)
- hoisin sauce (and/or sriracha)
- red chili (Optional, or jalapeno for garnish)
- 2 onions (peeled and halved)
- 3 inches ginger (piece of, peeled and halved lengthways, *Footnote 3)
- 1 cinnamon stick
- 5 white peppercorns
- 3 star anise
- 3 whole cloves
- 1 tsp. coriander seeds
- 8 cups vegetable stock
- 1 Tbsp. soy sauce (or tamari for gluten-free)
- 6 carrots (peeled and coarsely chopped)
- 3 dried shiitake mushrooms
- 1 tsp. sea salt (or to taste)
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