Vietnamese-style noodle soup | Tesco Real Food

Ingredients

• 250g pack large flat mushrooms, very thinly sliced
• 3 tbsp reduced-salt soy sauce, plus extra to taste (optional)
• 225g pack smoked tofu, cut into 5mm slices, then cut into triangles
• 2 star anise​
• 1 cinnamon stick
• 1 large onion, quartered
• 10cm piece fresh ginger, scrubbed and halved lengthways
• 1 vegetable stock pot, made up to 2ltr
• 1 tsp demerara sugar
• 1 tbsp toasted sesame oil, plus 1 tsp
• 200g red cabbage, cored and cut into 3-4cm pieces
• 200g dried flat rice noodles
• 90g curly kale, tough stems discarded
• 1 carrot, peeled and cut into thin matchsticks
• 30g fresh Thai basil, leaves picked
• 30g fresh basil, leaves picked
• 30g fresh coriander, leaves picked
• 30g fresh mint, leaves picked
• 1 red chilli, thinly sliced (optional)
• 1 lime, cut into wedges