Rice Noodle Veggie Broth Bowl With Tofu by Laurenbatschh

Ingredients

• 100g (3.5 oz) rice noodles
• 1 medium carrot, thinly sliced or julienned
• 1 bunch broccolini, trimmed and halved
• 200g (7 oz) firm tofu, cubed
• 2 cups vegetable broth
• 1–2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tbsp chili pepper flakes
• Toppings of choice (e.g. sesame seeds, green onions, chili oil)

Instructions

1. Add vegetable broth to a medium pot and bring to a boil over medium-high heat, about 3–4 minutes.
2. Add soy sauce, sesame oil, and chili pepper flakes to the broth and stir to combine.
3. Add rice noodles, sliced carrots, broccolini, and cubed tofu to the pot. Boil for 5 minutes until noodles are tender and vegetables are just cooked through.
4. Taste and adjust seasoning with extra soy sauce if needed.
5. Ladle into bowls and add toppings of choice such as sesame seeds, sliced green onions, or a drizzle of chili oil. Serve immediately.