Chili Garlic Tofu Noodle Soup

Ingredients

• 6 Cup Vegetable broth - 6 cups
• 8 Ounce Rice noodles - 8 ounces
• 14 Ounce Extra-firm tofu - 14 ounces, drained and cut into 3/4-inch cubes, Cut into 3/4-inch cubes.
• 8 Ounce Cremini mushrooms - 8 ounces, sliced, sliced
• 4 Cup Green cabbage - 4 cups, thinly sliced, thinly sliced
• 4 Count Green onions - 4 stalks, sliced, sliced
• 3 Count Garlic - 3 cloves, minced, minced
• 1 Tablespoon Ginger - 1 tablespoon, grated, grated
• 3 Tablespoon Soy sauce - 3 tablespoons, Use more only if needed when adjusting the broth.
• 2 Teaspoon Sesame oil - 2 teaspoons
• 2 Tablespoon Chili garlic sauce - 2 tablespoons

Instructions

1. Prep the tofu and vegetables

   1. *Prep the tofu and vegetables*: cube the tofu, slice the mushrooms, thinly slice the cabbage, slice the green onions, mince the garlic, and grate the ginger.

2. Brown the mushrooms

   2. Heat the sesame oil in a large pot over medium heat. Add the mushrooms and cook for *4 to 5 minutes*, stirring occasionally, until they are *lightly browned and softened*.

3. Bloom the aromatics

   3. Add the garlic and ginger and cook for *30 seconds*, stirring constantly, until *fragrant*.

4. Build the broth

   4. Pour in the vegetable broth, soy sauce, and chili garlic sauce. Bring to a *gentle boil*, then reduce to a *steady simmer*.

5. Simmer the tofu, cabbage, and noodles

   5. Add the tofu, cabbage, and rice noodles. Simmer for *5 to 7 minutes*, stirring gently, until the noodles are *tender* and the cabbage is *softened but not mushy*.

6. Finish and serve

   6. Stir in most of the green onions. Taste the broth and adjust with a little more soy sauce only if needed, then serve hot with the remaining *fresh green onions* on top.