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Ingredients

• 3 cups  vegetable broth
• 2 cups  water
• 2   whole lemongrass stalks, thinly sliced
• 6   1/4-inch-thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger
• 1/4 cup  low-sodium soy sauce
•   Freshly ground white pepper
• 4 ounces  rice vermicelli
• 1/4 cup  vegetable oil
• 1 pound  small eggplant, peeled and cut into 1-inch cubes
• 1/4 pound  shiitake mushrooms, stemmed and caps quartered
•   Salt
• 2   garlic cloves, very finely chopped
• 1 pound  firm tofu, cut into 1-inch cubes
• 1/2 pound  napa cabbage, shredded (8 cups)
• 1/2 cup  bean sprouts
• 1/4 cup  cilantro leaves
• 2 tablespoons  mint leaves, torn
•   Lime wedges and hot sauce, for serving

Description

The Base For This Tofu, Eggplant, And Shiitake Katiev ("noodle Soup" In Cambodian) Is A Made-from-scratch Vegetable Stock With A Long Ingredient List, Including Two Types Of Cabbage And Dried Chinese Mushrooms. To Simplify The Cambodian Noodle S

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