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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger. | 2. Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute | 3. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	900	cups		146124.0	23689.8	5357.88	3453.84
cinnamon	1			-	-	-	-
gingerroot	1	slice		-	-	-	-
star anise	1	star		-	-	-	-
sugar	1/2	teaspoon	granulated	3.3312	0.6251	0.1043	0.052000000000000005
chili garlic sauce	1/2	teaspoon		-	-	-	-
extra tofu	0.5	package	chopped cooked firm	193.55	5.135	19.9475	10.27
shiitake mushroom	2	cups	sliced	-	-	-	-
rice vermicelli	1	bunch		-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
mint	1/4	cup	shredded	-	-	-	-
bean sprout				-	-	-	-
lime	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.