Spicy Leek, Shitake and Tofu Hot Pot

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

4 cups mushroom broth

4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked)

3 medium leeks, white and light green parts chopped (6 cups)

2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced

1 16-oz. pkg. firm tofu, drained and diced

2 Tbs. low-sodium soy sauce

2 Tbs. light brown sugar

2 Tbs. minced fresh ginger

1 tsp. garlic-chile sauce, optional

2 cups fresh bean sprouts

⅓ cup chopped cilantro

⅓ cup torn fresh Thai (or regular) basil leaves

⅓ cup torn fresh mint leaves

½ cup dry roasted peanuts, chopped, optional

Directions at vegetariantimes.com

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