30 minutes or fewer
This hearty Vietnamese soup
is prepared by pouring a fragrant broth over noodles, vegetables, and fresh herbs so that they release their flavors and aromas. It’s a no-brainer way to transform leftover noodles and vegetables into a satisfying second-day meal.
- 8 cups low-sodium vegetable broth
- 1 whole star anise
- ½ recipe Noodles and Vegetables, or
- 6 cups steamed vegetables, 2 cups cooked rice noodles, and ¾ cup cubed firm tofu
- 3/8 cup Sesame Dipping Sauce, or ½ cup prepared gyoza dipping sauce
- 1 ¼ cups mung bean sprouts
- ½ cup torn fresh basil
- ¼ cup torn fresh mint leaves
- 1 lime, cut into 6 wedges
- Hot chile sauce, such as sriracha, optional
1. Combine broth and star anise in large saucepan, and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer 10 minutes.
2. Add Noodles and Vegetables and Sesame Dipping Sauce to broth, and bring to a simmer.
3. Divide soup among bowls. Top with bean sprouts, basil, and mint. Serve with lime wedges and chile sauce, if using.
October 2011 p.42