Rice Noodle Soup

This is clear soup that is meant to resemble a vegetarian pho Vietnamese-style rice noodle soup. Topped with mint, basil, tomatoes and chives. The broth has been flavored with crushed anise seeds and ginger.


Serves 4 to 6

Broth:
1-2 qts water
4-5 anise pods, crushed in a mortar and pestle
2 T ginger, minced fine
juice of 2 medium limes or lemons
1/4 cup Bragg's liquid aminos or soy sauce
1 larch bunch scallions, white parts only, reserve green parts, chop and set aside.
2 carrots, sliced into coins

1. Boil water and add in anise seeds, ginger, lime juice, and Bragg's simmer for 10-12 minutes.
2. Add scallions and carrots, cook 10 minutes longer. Adjust for salt.
3. Strain through a fine mesh sieve. Alternatively place anise seeds and ginger in a tea bag and remove once done. Omit straining step.
4. Return broth, carrots and scallion to pot and keep hot.


Soup:
1 package rice noodles or other pasta noodle, cooked according to directions and set aside
1-2 cups black beans, if by can, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup each, basil, mint, bean sprouts
1/4 cup chives
Toasted sesame seed oil, set aside
Soy sauce, set aside
Sriracha sauce, set aside
Lime wedges, quartered, set aside

1. Place 1/2 cup noodles and 1/3 cup black beans in large soup bowl. Pour 2 large ladlefuls of broth over noodles.
2. Top with fresh herbs, tomatoes, 1/2 tsp toasted sesame oil, Sriracha, and soy sauce. If serving family-style place herbs, tomatoes, bean sprouts, oils and sauces in a large platter and allow folks to serve themselves.