3 cups of vegetable stock from cans
4 cups water
1 very large garlic clove-minced
1.5 T soy sauce
2 inches of ginger root cut into rounds
1 peeled carrot cut into rounds
a dollop of red wine vinegar
1 cinnamon stick
1 star anise
1.5 t brown sugar
2 basil stems
1 stem cilantro
4 oz. firm tofu - cut into chunks
8 fresh shitake mushroom - chopped
scallions - chopped
All broth ingredients went into a soup pot which I boiled and then simmered for about 45 minutes. I strained and discarded solids.
The rice noodles I prepared according to the package. While they were cooking, I stir fried the tofu and mushrooms together.
When the noodles were ready, I divided them into 3 bowls, ladled the broth over, and added the mushroom/tofu mix.
The basil and cilantro leaves, and the chopped scallions were set on the table to use as toppings. James and I added them; Paloma did not.
Final verdict - everyone agreed it was tasty and a good comfort food. The noodles were very difficult to keep on our spoons though. Paloma figured it was meant to be eaten with chopsticks.