Spicy Leek and Tofu Soup with Rice Noodles and Peanuts

• 4 cups mushroom broth
• 4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked)
• 3 medium leeks, white and light green parts chopped (6 cups)
• 2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced
• 1 16-oz. pkg. firm tofu, drained and diced
• 2 Tbs. low-sodium soy sauce
• 2 Tbs. light brown sugar
• 2 Tbs. minced fresh ginger
• 1 tsp. garlic-chile sauce, optional
• 2 cups fresh bean sprouts
• 13 cup chopped cilantro
• 13 cup torn fresh Thai (or regular) basil leaves
• 13 cup torn fresh mint leaves
• 1/2 cup dry roasted peanuts, chopped, optional

1. Place noodles in large bowl, and cover with boiling water.
2. Let stand 5 minutes, or until noodles are softened.
3. Meanwhile, bring mushroom broth and 4 cups water to boil in large pot.
4. Add leeks and lemongrass, reduce heat to medium-low, and simmer 12 minutes.
5. Stir in tofu, soy sauce, brown sugar, ginger, and garlic-chile sauce, if desired.
6. Simmer soup 5 minutes more.
7. Drain noodles, and divide among 4 soup bowls.
8. Ladle soup over noodles, and top with bean sprouts, cilantro, basil, mint, and peanuts, if desired.

mushroom broth, riceflour noodles, leeks, stalks lemongrass, firm tofu, soy sauce, light brown sugar, fresh ginger, garlic, fresh bean sprouts, cilantro, basil, mint, peanuts

Taken from www.vegetariantimes.com/recipe/spicy-leek-and-tofu-soup-with-rice-noodles-and-peanuts/ (may not work)