1 batch vegetable broth (recipe below)
1 tablespoon ginger, minced
1 teaspoon garlic, minced
3 heads baby bok choy, roughly chopped
1 cup shiitake mushrooms, roughly chopped
1 tablespoon fish sauce
1 lime, juiced
1 block tofu, drained, pressed and cubed
1 pound shrimp, shells reservered
4 ounces thin rice noodles
4 eggs, whisked
1/2 cup peanuts, roughly chopped
1 cup cilantro, roughly chopped
Baby bok choy is the veal of the vegetable garden, soft, tender and ripped from the ground in the prime of its youth. But you're welcome to use regular bok choy is you wish. Simply add it about four minutes before you add the mushrooms in the last step.
Heat the vegetable broth in a large stockpot with the garlic, ginger and the shrimp shells. Simmer uncovered for 30 minutes, then strain to remove the shells.
While the stock is coming together, pour boiling water over the rice noodles and allow to soften for five minutes. Drain and set aside.
Heat a few tablespoons of oil in a saute pan over medium heat and fry the eggs until cooked through. It should resemble a thick crepe. Remove to a cutting board and cut into ribbons when cool.
Return the stock to a simmer and add the fish sauce, lime juice, bok choy, mushrooms and tofu. Simmer for two minutes. Season to taste with salt and pepper then add the shrimp. When the shrimp is pink, remove from heat.
Divide rice noodles among four bowls. Ladle soup over the noodles and garnish with egg strips, peanuts and cilantro.