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125g rice noodles
100g fresh shiitake mushrooms
100g fresh oyster mushrooms
Large hand full of bean sprouts, blanched in hot water & drained
300g plain white silken tofu, sliced into cubes
A small handful fresh mint leaves
2 pak choi
2 fresh limes
1 large red chilli
1 large green chilli
2–3 tbsp light soy sauce
Palm sugar to taste
2 star anise
1 cinnamon stick
1 tsp coriander seeds
1 tsp green cardamom
1 large onion cut into wedges
2 garlic cloves sliced
10 ginger slices
1 spring onion cut in half
1 bruised lemongrass cut in half
½ cube low sodium vegetable stock
1 carrot, large chunks
Soak the noodles in hot water for 8–10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.
In a medium sized saucepan, toast the spices to release their oils and flavour. Pour in the 1.25 litres of water and bring to the boil, add the onion, carrot and daikon and the toasted spices. add the ginger, garlic, lemongrass and crumble in half a vegetable stock cube. Continue to simmer for 90 minutes, without a lid.
Taste the stock, and add soy sauce and palm sugar to taste to balance the flavours. Continue to simmer for another 30 minutes. Adjust the season again if required. Sieve the stock onto another saucepan.
Blanch the pak choi in the stock for 2–3 minutes.
To Serve—per portion
In individual serving bowls, place a handful of cooked and cooled noodles in the bottom, followed by a few slices of the mushrooms and tofu cubes and pour over a large ladleful of stock.
Garnish as you wish with the spring onion, herbs, sliced chillies and a squeeze of lime.