• 7 oz. dried vermicelli rice noodles
  • 1 Tbs. coconut or sesame oil
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1/4 cup sliced mushrooms
  • 1 thinly sliced red bell pepper
  • 1/4 tsp. white or black pepper (if possible use white gives it a great taste)
  • 6 cups vegetable broth, organic, low-sodium is best
  • 4 oz. diced tofu
  • 1/4 cup chopped cilantro
  • Jalapeno pepper, seeded and thinly sliced, for garnish
  • Lime wedges, for garnish


Cook noodles according to package. Add oil to a large pot and place over med/high heat. Add garlic and onion and cook until softened. Add mushrooms, red pepper, black or white pepper, broth and tofu. Cook over a low boil for 5 min. Divide the noodles among 6 soup bowls. Add soup into each bowl and then top with cilantro and jalapeño slices. Serve with a lime wedge!

 Servings: 4

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