By Chef Jo Ann Kim

June 2021

4 Servings

Ingredients

  • FOR THE BROTH
  • 6 cups water
  • 1 shallot
  • 5 one-inch sized pieces kombu
  • 1 cup assorted mushrooms
  • 2 stalks lemongrass, smashed
  • 1/3 cup galangal, sliced
  • 8 makrut lime leaves
  • 2 star anise pods
  • 1 tbsp tamari
  • 1 lime, juiced
  • 3 slices jalapeno
  • Salt to taste
  • 1 cup mung bean sprouts
  • 1/2 block tofu, sliced
  • 1/2 C fresh herb mix - mint, cilantro, thai basil
  • 4 oz rice noodles

Steps

  • In a large pot, gather broth ingredients and bring to a boil.
  • Simmer for about 1 1/2 hours.
  • Strain well, preserving only the broth.
  • Combine broth with mung sprouts, sliced tofu, rice noodles and cook until noodles are near tender.
  • Off heat, garnish with fresh herbs and additional lime juice as desired.
  • Enjoy!