3-1/2 cups water
1 cube bun rieu chay soup base (Vietnamese veg bouillon)
1 small handful dried laver, crumbled (optional)
3 Tbsp diced firm tofu (optional)
1 bundle somen noodles
hot chili sauce to taste (optional)
Put the water, bouillon and laver in a saucepan and heat until boiling. Add the tofu and noodles and cook for 3-5 minutes, or until the noodles are soft. Season each serving to taste with hot chili sauce.
Ingredient Notes: I got all these ingredients at the Double Dragon Asian Market on 2nd Avenue for a combined total of less than $10. The resulting soup was filling, extremely tasty and it took less than 5 minutes to throw together.
