My fellow blogger-friends; You can ignore the following post if you want, it's my contest entry in the "Iron Chef - Battle Rice" Challenge being hosted on my favorite forum "VEGGIEBOARDS".
-- couple cloves garlic, pressed
-- 1-inch galangal or ginger, grated
-- 1 Tbsp. rice vinegar
-- 1 Tbsp. lime juice
-- 1 cup cubed extra firm or Nigari tofu, fried in hot peanut oil until crispy and drained. (I used already-fried tofu from the Asian market, but any firm water-pack tofu will work)
-- handful chopped fresh or dried shiitake mushrooms (if dried, soak them in hot water for several hours) *optional. These are "traditional" but I didn't have them this time, I usually do though, so thought I'd include them in the recipe.
-- handful bean sprouts
Heat broth in a large soup pot over medium-high heat. Add the cooked rice noodles. Add garlic, ginger, soy sauce, vinegar, sugar and lime. Bring to a boil, then reduce to medium heat and allow to simmer while you add tofu and the vegetables.
Cook 3 - 5 minutes or until veggies are tender-crisp, add cilantro. Do a taste test, adding more soy sauce, lime juice or cilantro (or whatever you like). Ladle soup into bowls and garnish with fresh cilantro and lime.