Teriann Carty

INSTRUCTIONS
METHOD
1. Prepare the onions and ginger: Cut you onion in half from top to bottom.
You’re trying to split the hairy root part between the two halves so that
the onion doesn’t fall apart. Peel off the outer skin and then cut each half
in half again. You should have four pieces now.
Author: Teri-Ann Carty
12/12/22, 1:03 PM about:blank
about:blank 2/2
2. Use a spoon to scrape off the skin from your chunks of ginger and cut
them across the grain.
3. OPTIONAL: For some extra flavour you can share the onions and ginger
but this is optional. Char the onions and ginger bits so that the edges are
starting to blacken. If you have a gas stove you can place them directly
over the flame of a burner. If you don’t, then you can use a BBQ. As a
last option, you could place them on a cookie sheet and put them close
the the top of your oven with the broiler on.
4. Toast the spices - Heat the dutch oven on the stove top. Add the cloves,
star anise, and cinnamon sticks. Toast the spices for about 5 minutes
moving them around occasionally. Your kitchen should smell wonderful at
this point.
5. Make the broth - Remove the toasted spices from the pot and wrap them
and the charred onion and ginger in a piece of cheese cloth or put in a
nut bag. It eliminates the need to strain them out once the broth is done.
Add the vegetable stock, tamari, and the wrapped goodies to the dutch
oven and bring to a boil. Simmer for 30 minutes.
6. Bake the tofu - Pre-heat oven to 400 degF. Cut the tofu into 1/2 thick
slices and then cut each slice on the diagonal to make triangles. Pat the
triangles dry and then toss with a tablespoon of olive oil. Spread the tofu
on a cookie sheet and bake for 20 to 25 minutes turning after 10 or 12
minutes. Remove from the oven.
7. Make the soup - Prepare your rice noodles according to the package
instructions (probably 3 minutes). Make sure you don’t over cook them.
Strain the noodles and stop them from further cooking by running under
cold water.
8. Slice the mushrooms and saute until browned but not too soft.
9. Wash the mint and basil.
10. Add the broth to a large bowl, and then add the noodles. Add the
sauteed mushrooms, baked tofu, sliced green onion, and then top with
basil and mint. Drizzle some sriracha for extra kick