Rice Noodle Soup with Braised Tofu

Ingredients

• 250 g thin rice noodles
• hoisin sauce
• 500 g Tofu
• 150 g shiitake mushrooms
• soy sauce
• 2 EL sesame oil
• 1 pinch brown sugar
• 800 ml vegetable broth
• 40 ml rice wine
• 1 star anise
• 1 piece cinnamon stick
• 2 Spring Onions
• 1 handful soy sprouts
• soy sauce
• 2 EL coarsely chopped Thai basil
• 1 TL Szechuan peppercorns
• chili flakes

Instructions

1. 1.

   Pour 1 EL hoisin sauce over the glass noodles in a bowl and cover with boiling water; let soak for about 10 minutes until tender. Drain and, if desired, roll into small bundles.

2. 2.

   Dice the tofu. Clean the mushrooms, remove stems, slice caps. Sauté both in hot oil until crisp. Sprinkle brown sugar, deglaze with a splash of broth and rice wine. Add 1 EL hoisin sauce and simmer covered for about 10 minutes.

3. 3.

   Bring the remaining vegetable broth to a boil with star anise and cinnamon. Wash and cut spring onions into pieces; slice some green parts thinly for garnish. Rinse soy sprouts and add them with the spring onions to the broth. Let steep for a few minutes, do not boil further. Season with hoisin and soy sauce.

4. 4.

   Arrange rice noodles, braised tofu, and mushrooms in bowls. Pour hot broth over them and sprinkle Thai basil and sliced spring onion greens. Coarsely crush Szechuan peppercorns with chili flakes in a mortar, scatter over the soup, and serve.