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
- 1/2 recipe Noodles and Vegetables, or
- 6 cups steamed vegetables, 2 cups cooked rice noodles, and 3/4 cup cubed firm tofu
- 3/8 cup Sesame Dipping Sauce, or 1/2 cup prepared gyoza dipping sauce
- 1 1/4 cups mung bean sprouts
- 1/2 cup torn fresh basil
- 1/4 cup torn fresh mint leaves
- 1 lime, cut into 6 wedges
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.
- Calories: 179
- Carbohydrate Content: 32 g
- Fat Content: 3 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 496 mg
- Sugar Content: 8 g