INGREDIENTS
2
Baby bok choy, small
1
Bean sprouts
2
Carrots, small
1
Cilantro, fresh
2
Garlic cloves
1
2-inch piece Ginger, fresh
2
Green onions, thin
1
Lime, slices
1
Onion, small
4 oz
Shiitake mushrooms
1
Tofu, baked
4 cups
Vegetable broth
1 tbsp
Soy sauce, low sodium
1
Sriracha
4 oz
Flat rice noodles, cooked
1
Cinnamon stick
2
Cloves, whole
1
Sea salt and pepper
2
Star anise