Tofu and bean sprout soup with rice noodles from The Tofu Cookbook by Becky Johnson

Ingredients

• 30 ml/2 tbsp chopped fresh mint
• 15ml/1 tbsp chopped fresh coriander (cilantro)
• 200 g/7 oz firm tofu, drained and cut into bitesize cubes
• 90 g/3½ oz mung bean sprouts
• spring onion (scallion) slivers and red (bell) pepper slivers, to garnish
• 15 ml/1 tbsp chopped fresh sweet basil
• 50 g/2 oz roasted peanuts, roughly chopped
• 15 ml/1 tbsp light soy sauce
• 1 red chilli, seeded and sliced
• 1 litre/1¾ pints/4 cups vegetable stock
• 150 g/5 oz dried thick rice noodles
• 5 ml/1 tsp finely chopped fresh root ginger
• 5 ml/1 tsp finely sliced garlic
• 10 ml/2 tsp palm sugar
• juice of 1 small lime