Ingredients
- 4 cups low-sodium vegetable broth
- 2 whole cloves
- 2 star anise
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 Tbsp freshly minced ginger root
- 1 Tbsp gluten-free soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp agave syrup
- 8 oz gluten-free flat rice noodles
- 4 oz tofu, chopped into 1-inch cubes
- 1⁄2 cup fresh mint
- 4 scallions, chopped
- 1 lime, sliced into 2 wedges
- Sriracha sauce (optional)
