Tofu, Eggplant, and Shitake Noodle Soup

Makes 4

Kelly

ingredients

3 cups veggie broth
2 cups water
2 whole lemongrass stalks, thinly sliced
Six 1/4" thick slices of gresh ginger, smashed lightly, plus 1 1/2 tsp very finely chopped fresh ginger
1/4 cup GF soy sauce
White pepper
4 ounces rice vermicelli
1/4 cup vegetable oil
1 pound small eggplant, peeled and cut into 1 inch cubes
1/4 pound shitake mushrooms, stemmed, and caps quartered
Salt
2 garlic cloves, minced
1 pound firm tofu, cut into 1 inch cubes
1/2 pound napa cabbage, shredded (8 cups)
1/2 cup bean sprouts
1/4 cilantro leaves
2 T mint leaves, torn
Lime wedges and hot sauce, for serving

1
In a medium soup pot, combine the veggie broth, water, lemongrass, sliced ginger, and soy sauce and season generously with white pepper. Bring to a simmer, cover and cook over low heat until flavorul, about 20 minutes. Strain the broth into a heatproof bowl, pressing on the solids. Discard the solids.
2
Meanwhile, bring a medium saucepan to a boil. Cook the rice vermicelli until al dente, about 5 minutes. Drain and cool under running waer.
3
Wipe out the soup pot and heat the oil. Add the eggplant and shitake mushrooms, season with salt and white pepper and cook the vegetables over high heat, stirring occassionally until softened and browned, about 8 minutes. Stir in the chopped ginger and garlic and cook until fragrant, about 1 minute. Add the tofu and cook, stirring gently once or twice, until lightly browned, about 4 minutes. Add the vegetable broth along with the cabbage and noodles and simmer just until the cabbage in wilted, about 2 minutes longer. Stir in the bean sprouts, cilantro, and mint and season with salt and white pepper. Serve the soup in deep bowls, passing lime wedges and hot sauce at the table.

Source: Kelly