-
In a large pot, bring the water, bouillon, tamari, salt, and garlic to a boil.
-
Add in the sweet peppers, onion, and tofu. Bring back to a boil, boil uncovered for 3 minutes.
-
Turn the heat off, add the broccoli and cauliflower in and stir (this will leave the broccoli and cauliflower lightly cooked but still crispy - if you’d prefer them softer, boil for a minute or two).
-
In a separate medium pot, bring water to a boil. Add in the rice noodles and boil according to package instructions (mine called for 4-5 minutes and 4 minutes was perfect).
-
Drain and rinse the rice noodles.
-
Add a small handful of rice noodles to a bowl and top with the vegetable soup.
-
Top with jalapeno slices, scallions, lime, and sesame seeds. Add in the jalapeno slices based on spice preference (you don’t eat them, they just impart a lovely spice to the soup).
-
If the soup isn’t salty enough for you, add another splash of tamari or soy sauce.