Pan-Pacific Noodle Soup

Ingredients

• 2 tablespoons soy sauce

• 2 tablespoons sherry vinegar

• 1 serrano or jalapeno pepper, seeded and sliced wafer thin

• 4 teaspoons fish sauce, divided

• 1 tablespoon sugar

• 1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water

• 3 ounces Glace de Viande Gold® dissolved in 8 cups hot water

• 8 ounces soba noodles or whole wheat spaghetti

• 1 1/2 cups thinly sliced broccoli florets

• 1 1/2 cups thinly sliced cauliflower florets

• 1 cup julienned (matchstick cut) peeled carrots

• 1 cup shredded red cabbage

• 1 cup frozen edamame (shelled soybeans)

• 1 package (14 ounces) extra firm tofu, cubed

• 1 cup thinly sliced green onion tops (green parts only, reserve white parts for another use)

• Salt

• Lime wedges

• 1/4 cup fresh cilantro leaves, roughly chopped

• 1/4 cup fresh mint leaves, roughly chopped

• 1/2 cup fresh bean sprouts