Measurements

• 200g Rice noodles
• 1.5L Vegetable broth
• 1 Onion
• 1 piece Ginger
• 3 cloves Garlic
• 2 Star anise
• 4 Cloves
• 2 Cinnamon sticks
• 3 Cardamom pods
• 3 tbsp Soy sauce
• 2 Carrots
• 1 cup Broccoli florets
• 1 cup Mushrooms
• 200g Tofu
• 1 cup Bean sprouts
• 1 Lime
• Fresh Basil leaves
• Fresh Cilantro leaves
• Fresh Mint leaves
• 2 Green onions
• 1 Jalapeño
• 2 tbsp Oil

Preparation Method

• 1. In a large pot, heat oil over medium heat.
• 2. Add onions, ginger, and garlic; sauté until fragrant.
• 3. Add star anise, cloves, cinnamon, and cardamom; cook for 2 minutes.
• 4. Pour in vegetable broth and soy sauce; bring to a boil.
• 5. Reduce heat and simmer for 30 minutes.
• 6. Strain the broth to remove solids; return to pot.
• 7. Cook rice noodles according to package instructions; drain.
• 8. Add carrots, broccoli, mushrooms, and tofu to the broth; simmer for 5 minutes.
• 9. Divide noodles among bowls; ladle hot broth and vegetables over.
• 10. Top with bean sprouts, basil, cilantro, mint, green onions, and jalapeños.
• 11. Serve with lime wedges on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.