Today when I awoke, the temperature was a chilly 10 degrees! When arctic blasts descend on New England, my thoughts turn to hot soup. And because I like healthy soups, low in fat and salt, I used unsalted vegetable stock as a base. Mushrooms and tofu combined with the noodles create a flavorful filling low caloric soup. Did I mention that this soup s easy to make?

And with the frigid weather predicted for the next week, I’ll be warming up with healthy homemade soups.

Broth:

• 
  10 cups unsalted vegetable stock, Kitchen Basics®
• 
  1 onion, peeled and halved 
• 
  ¼ organic coconut liquid aminos Braggs®
• 
  8 cloves garlic, coarsely chopped
• 
  2 (3 inch) cinnamon sticks
• 
  2 teaspoons ground ginger
• 
  2 pods star anise
• 
  2 bay leaves

Soup:

      1 (16 ounces) package thin rice noodles (such as Thai

        Kitchen®)

• 
  2 tablespoons vegetable oil, or as needed 
• 
  2 (14 ounces) packages firm tofu, drained and cut into 1/4-inch slices
• 
  8 ounces enoki mushrooms
• 
  4 scallions, thinly sliced
• 
  ½ cup coarsely chopped cilantro
• 
  1 lime, cut into wedges 
• 
  2 jalapeño peppers, sliced into rings
• 
  ¼ cup mung bean sprouts
• 
  ¼ cup Thai basil leaves, torn into bite-size pieces

Directions

• Step 1 Place vegetable stock, onion, coconut liquid, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
  
  
• 
  Step 2  Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
  
  
• 
  Step 3 Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
  
  
• 
  Step 4 Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Ladle hot broth into serving bowls. Top with scallions and cilantro. Ladle in hot broth.
  
  
• 
  Step 5 Serve lime wedges, jalapeño peppers, bean sprouts, and basil alongside for garnishing each bowl. Serves 6 in small bowls and 4 in generous sized bowls.

Enjoy!