This hearty Vietnamese soup is prepared by pouring a fragrant broth over noodles, vegetables, and fresh herbs so that they release their flavors and aromas. It’s a no-brainer way to transform leftover noodles and vegetables into a satisfying second-day meal.
8 cups low-sodium vegetable broth
1 whole star anise
1/2 recipe noodles and vegetables (see above), or
6 cups steamed vegetables, 2 cups cooked rice noodles, and 3/4 cup cubed firm tofu
3/8 cup sesame dipping sauce (see above), or 1/2 cup prepared gyoza dipping sauce
1 1/4 cups mung bean sprouts
1/2 cup torn fresh basil
1.4 cup torn fresh mint leaves
1 lime, cut into 6 wedges
Hot chili sauce, such as sriracha, optional
Combine broth and star anise in large saucepan, and bring to boil over high heat. Reduce heat to medium-low, cover, and simmer 10 minutes.
Add noodles, vegetables and sesame dipping sauce to broth, then bring to a simmer. Divide soup among bowls. Top with bean sprouts, basil, and mint. Serve with lime wedges and chili sauce, if using.