Cook the rice noodles according to the package instructions. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced ginger. Sauté for about a minute until fragrant.
Add the vegetable broth to the pot and bring it to a simmer.
- Stir in the soy sauce, miso paste, and chilli garlic sauce. Let the broth simmer for a few minutes to allow the flavours to meld.
- Add the cubed tofu to the broth and let it simmer for about 5 minutes, allowing the tofu to absorb the flavours.
- Add the cleaned enoki mushrooms and wakame seaweed to the pot and cook for an additional 2-3 minutes, or until the mushrooms are tender.Stir in the sesame oil for an added layer of flavour.
- To serve, place a portion of cooked rice noodles in each bowl.
- Ladle the hot enoki mushroom and tofu broth over the noodles.
- Garnish with sliced green onions and chopped cilantro.
- Serve the soup with lime wedges on the side for a burst of citrusy freshness.
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