-
1
Have the broth at a simmer in a soup pot.
-
2
Place the tofu in a bowl and season with soy sauce if desired.
-
3
For soba: Bring 3 or 4 quarts of water to a boil in a large pot.
-
4
Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together.
-
5
Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water.
-
6
Allow the water to come back to a rolling boil and add another cup of cold water.
-
7
Allow the water to come to a boil one more time and add a third cup of water.
-
8
When the water comes to a boil again, the noodles should be cooked through.
-
9
Drain and divide among 6 large soup bowls.
-
10
For rice noodles: Bring a large pot of water to a boil and add the noodles.
-
11
Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes).
-
12
Drain and divide among 6 large soup bowls.
-
13
Add the turnips and carrots to the simmering broth and simmer until just tender, about 2 minutes.
-
14
Divide the tofu and the steamed broccoli crowns and stems among the bowls.
-
15
Ladle in the hot broth with carrots and turnips.
-
16
Sprinkle on half the cilantro, half the basil leaves and the green onions.
-
17
Pass the chopped chilies, the mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.
-
18
Serve with chopsticks for the noodles and soup spoons for the soup.
