INGREDIENTS:               ~40min prep time; serves 3; Vegan

~rice noodles 

~box of vegetable broth

~1 head of bok choi

~1 red pepper

~1/2 cup shred carrots

~ 1/2 red onion

-ginger powder

-garlic 

~rice vinegar 

~salt

~oil 

~lime juice

~Featured Herb: fresh basil

~Secret Ingredient: brown sugar

Directions:     

1. Boil rice noodles according to instructions and set aside soaking in cold water.

2. Heat pot over medium heat with garlic and oil of choice, until garlic starts to sizzle.

3. Thinly slice vegetables and add in this order--onion, basil leaves, red pepper, carrots, and bok choi. Cook until soft. 

4. Dice and add tofu. 

5. Add vegetable broth and bring to a simmer. 

4. Add 1/2tsp of ginger powder, 2tbsp of lime juice, 2tbsp rice vinegar, 1/2 tsp salt, and 1tbsp brown sugar.  Add to taste.

5. Simmer for 10min and stir occasionally to combine flavors. Add rice noodles and simmer for 5 more minutes.

6. Chiffonade fresh basil to sprinkle on top. Feel free to spicey it up with siracha. Enjoy!