By Dr.Sirisha Potluri:
Ingredients:
2 quarts vegetable broth
1 large onion quartered,
4 inch piece fresh ginger
2 cinnamon sticks
4-6 whole star anise
4 whole cloves2 tbsp.
soy sauce
8 oz. rice noodles,
1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes.
2 cups white button mushrooms washed and kept in sun for 20 minutes to absorb vitamin D. Mushrooms are sliced.
Sliced carrots , broccoli, For Topping
:lime wedges
sriracha
soy sauce
Pickled jalapeño slices/ Thai chillis
fresh cilantro
scallions
fresh thaibasil
Procedure
1. Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.2. While broth heats up, place onion and ginger , few mushroom slices in airfryer and Cook until lightly charred on top, about 4 -8 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves and soy sauce or tamari. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.3. While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.4. Marinate tofu in soy sauce, sriracha and some red chili powder and turmeric ( turmeric to protect the food when cooking on high heat ).5. Airy fry for 8-9 minutes and flip them and cook for 5 more minutes 6. Cook mushrooms and keep them ready too.7. Divide noodles and tofu , mushrooms among bowls and ladle broth and veggies over top. Serve with toppings of choice . If you can’t find Thai basil use regular basil.
