vegetarian | gluten free | egg free | dairy free | vegan

20 minutes or less

What You’ll Need:

4 ounces rice noodles

1 clove garlic, minced

1 inch piece fresh ginger root, minced

2 Tbsp coconut oil

1 can full fat coconut milk

1 can filtered water (just fill the empty coconut can, obvi)

1 Tbsp raw sugar

1 tsp sea salt

.25oz container basil, leaves removed & chopped

1 sweet bell pepper, any color

1/2 pint mushrooms, sliced thin

1/2 block organic, firm tofu, sliced in half lengthwise & pressed*

1/3 bag (7-10oz) baby spinach

OPTIONAL: fresh cilantro to garnish & Sriracha hot sauce

*Press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand & set side.

Then, bring a medium pot of lightly salted water to a boil for the noodles. Cook noodles according to package instructions.

Meanwhile, saute garlic & ginger in oil in a large frying pan until aromatic.

Add coconut milk, water, sugar, salt & basil. Bring to a boil, then reduce to a low simmer.

While broth dances on a low simmer, prepare the veggies cube tofu. Divide equally into (2) large soup bowls.

Spoon hot broth over veggies & tofu and allow to sit for a few minutes to flash steam the goodness inside.

Enjoy!

Serves 2.