Pea Shoot Microgreen Tofu Noodle Soup | Leath House Recipes

Ingredients

• 4 cups vegetable broth (preferably low-sodium)
• 1-inch piece ginger, sliced into ¼-inch slabs
• 2 cloves garlic, smashed using the back of knife
• 2 tsp five-spice powder
• 1 Tbsp tamari or soy sauce
• 1 tsp maple syrup or agave
• 1 tsp rice vinegar
• 1 cinnamon stick
• Optional: 1 tsp fish sauce
• 3 tablespoons sesame oil, divided
• 1 teaspoon five-spice powder
• 2 cups mushrooms (such as Shitake, Maitake, or Oyster), thinly sliced or torn into bite-size pieces
• ½ tsp salt
• 1 block extra-firm tofu, pressed and drained, diced into cubes
• 16 oz. flat brown rice noodles (Lotus Foods brand is great)
• 1 lime, cut into 4 wedges
• 2 jalapeños, thinly sliced
• ½ cup scallions, thinly sliced
• 1 cup cilantro, roughly chopped
• ½ cup mint leaves
• 2 cups pea shoots (1 whole Fieldhouse grow tray)