Directions

1. Cook the rice noodles according to the package instructions. Drain and set aside.

2. 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.

3. Add the vegetable broth to the pot and bring it to a simmer.

4. 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.
5. Add the cubed tofu to the broth and let it simmer for about 5 minutes, allowing the tofu to absorb the flavours.
6. 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.
7. To serve, place a portion of cooked rice noodles in each bowl.
8. Ladle the hot enoki mushroom and tofu broth over the noodles.
9. Garnish with sliced green onions and chopped cilantro.
10. Serve the soup with lime wedges on the side for a burst of citrusy freshness.