Shiitake and Tofu Noodle Soup

Procedure:

1. Prepare the soup:
   • Combine vegetable broth, water, lemongrass, ginger, and soy sauce in a large saucepan. Season with white pepper and bring to a boil. Turn down the heat and simmer for 15-20 minutes to develop the flavor.
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2. Cook the noodles:
   • Cook the rice noodles in lightly salted water for 4-5 minutes until al dente. Rinse them briefly under cold water to stop cooking and set them aside.
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3. Fry eggplant, shiitake and tofu:
   • Heat the oil in a large pan over medium-high heat. Add the eggplant and shiitake mushrooms and fry them for 6-7 minutes until golden and tender. Add garlic and fry for another 1 minute.
   • Add the tofu cubes and fry gently for 3-4 minutes until lightly browned.
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4. Collect the soup:
   • Strain the broth to remove the lemongrass and ginger. Pour it back into the pan and add the fried vegetables and tofu. Add the sliced cabbage and simmer for another 2 minutes until the cabbage is soft.
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5. Serving:
   • Distribute the noodles in deep bowls and pour over the soup with vegetables and tofu. Top with fresh bean sprouts, cilantro or spring onions. Serve with lime boats and chilli flakes alongside, allowing each person to adjust the flavour to their liking.

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