Thai noodle soup (vegetarian)
Thai noodle soup
3/4 pound Thai rice noodles
2 tbsp grapeseed oil
16 oz firm tofu, drained and patted dry, cut into 1/2 inch pieces
3 scallions, chopped
2 tbsp fresh ginger, chopped
3 cloves garlic, chopped
6 cups vegetable broth
1-2 tbsp fish sauce or soy sauce
1/2 pound sugar snap peas
lime wedges, basil leaves
Cook rice noodles according to package, drain, set aside.
Heat 1 tbsp oil in a large nonstick skillet over med-high heat. Season tofu with 1/2 tsp salt. Cook, turning occasionally, until golden, 10-12 minutes.
In a large pot, heat the remaining tbsp of oil over medium heat. Add the scallions, ginger and garlic. Cook, stirring until tender, 2-3 minutes. Add the broth and fish/soy sauce and bring to a boil. Add the peas and cook until crisp tender, 1-2 minutes.
Divide the noodles among 4 serving bowls and top with broth and tofu. Serve with lime wedges and basil.