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Ingredients

2 (14.5 ounce) cans chicken broth 2 star anise pods, or more to taste ¾ tablespoon ginger paste 1 teaspoon sriracha hot sauce, or more to taste 4 ounces tofu, cubed ½ cup broccoli florets ½ cup sliced mushrooms ¼ cup chopped carrots ½ (8 ounce) package dried thin rice noodles 1 tablespoon chopped green onion

Nutrition Info

159.4 calories carbohydrate: 29.2 g cholesterol: 4.5 mg fat: 2.3 g fiber: 1.7 g protein: 5.2 g saturatedFat: 0.3 g servingSize: - sodium: 990.7 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot, bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.
Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water, let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water.
Remove star anise from broth mixture.
Pile cold noodles into serving bowls and top with broth mixture, garnish with green onion.

4 servings

A homemade version of a spicy traditional Vietnamese soup.