Preheat broiler to high. Place onions, garlic, and ginger on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides.
Transfer onions, ginger, and garlic to a large stock pot or Dutch oven. Add shiitake mushrooms, scallions, star anise, cinnamon stick, cloves, coriander seeds, sugar and salt. Cover with 10 cups of water. Bring to a boil over high heat, reduce to a low simmer, cover, and cook for 2 hours. Then stir in Tamari and rice vinegar and continue to simmer broth uncovered for an additional hour.
While the broth is simmering, marinate the tofu. In a small bowl, combine soy sauce, rice vinegar, and mirin. Place tofu cubes in a shallow baking dish. Pour marinade over the tofu, ensuring all sides are covered, and let marinate for at least an hour or up to 48 hours.
Prepare rice noodles according to package directions. To serve, place noodles in individual soup bowls. Pour hot broth over noodles. Top with marinated tofu and additional garnishes and serve immediately.
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