Summary

Ingredients

• 2 tablespoons oil
• 6 star anise
• 3 tablespoon coriander seeds
• 2 teaspoons fennel seeds
• 4 teaspoons cumin, whole
• 2 seeds (cinnamon seeds)
• 160 g carrot (s)
• 100 g celery
• 60 g leek
• 60 g parsley root (s)
• 2 small onions
• 10 cloves garlic
• 20 g iner
• 16 g shiitake mushroom (s), dried
• 3.2 liters water
• 3 teaspoons salt
• 6 tablespoon soy sauce
• 5 teaspoon sugar, brown
• 20 g coriander
• 500 g rice noodles, wide
• Salt water
• 360 g pak choi
• 2 tablespoons oil
• 300 g tofu
• 300 g mun bean seedlins
• 1 bunch coriander greens
• 3 chilli pepper (s), red
• 3 lime (s)
• Sea salt and pepper

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Instructions

1. For the broth, chop the carrots, leek, celery, parsley root, onions, ginger and garlic into small pieces. Heat the oil and briefly toast the spices in it. Then add the vegetables and let simmer for 2 - 3 minutes.
2. Then deglaze with water, add mushrooms, salt and soy sauce and simmer for about 2 hours with the lid closed. After 40 minutes add coriander and sugar and let simmer.
3. After 2 hours, pour the broth through a sieve and squeeze out the vegetables with a spoon. The broth can be prepared the day before.
4. The tofu can also be pickled the day before. Mix the soy sauce with the chopped chillies and the lime juice. Cut the tofu into strips and add. Place in a covered bowl in the refrigerator.
5. For the insert shortly before serving, cook the pasta in salted water according to the instructions on the packet and rinse. Cut the pak choi into strips (stems and leaves), sauté the stalks in the pan for a few minutes, add the leaves only briefly. Sear the tofu for 3 minutes.
6. Divide the tofu in 6 soup bowls, add the pak choi, put a small handful of sprouts in each bowl and distribute rice noodles in them as you like. Then add the broth. Add a splash of lime juice and a few coriander leaves and serve.
7. Place the remaining sprouts, chili rings, quartered limes and coriander on the table on a large platter. So everyone can refine their soup as they wish.