- 3 spring onions, thinly sliced
- 4 cloves of garlic, chopped
- 3 whole cloves
- 2 whole pods of star anise
- 1 stick of cinnamon, broken into pieces
- 2 TBSP of fresh ginger, cut into small pieces
- 1 TBSP of black peppercorns
- 8 cups of good quality vegetable broth
- Salt reduced tamari sauce to taste
- 4 ½ cups of mung bean noodles or vermicelli
- 1 TBSP of coconut oil
- 3/4 cup of dried shitake mushrooms, rinsed, soaked for about 20 minutes in hot water, stems discarded, sliced.
- 450g of firm tofu, cubed
- 2/3 cup of edamame, shelled
- 1 cup of carrots, julienned
- 1 bunch of bok choi, quartered lengthwise
- ¼ cup of fresh chilli, thinly sliced
- ¼ cup of almonds, silvered
- 2 cups of mung bean sprouts
- ¼ cup of fresh cilantro, chopped
- ¼ cup of fresh mint, chopped
- 1 lime
- In a large pot, toast your spring onions, garlic, cloves, star anise, cinnamon stick, ginger and peppercorns, stirring frequently not to burn your spices, for 2-3 minutes.
- In a separate pot, cook your vermicelli according to directions, drain, rinse with cold water to prevent noodles from sticking together and set aside.
- In a large frying pan or wok, sauté your shitake mushrooms, tofu and bok choi for 5 – 7 minutes.
- In the meantime, add your shelled edamame to your soup and cook for about 5 minutes until you add your sautéed mushrooms, tofu and bok choi with carrots and cooked vermicelli to the soup. Cook for another 1 – 2 minutes.
- Add more tamari sauce if needed and serve topped with sliced chilli, silvered almonds, bean sprouts, cilantro, mint and a squeeze of lime.