Gingery tofu and rice noodle soup Recipe

Ingredients

• 900 mL vegetable broth
• 4 cups water
• 3 medium leeks, white and light green parts only, chopped
• 1 cinnamon stick
• 2 tbsp minced fresh ginger
• 125 g flat rice noodles
• 350 g extra-firm tofu, drained and diced
• 1 tbsp low-sodium soy sauce
• 2 cups baby spinach
• 2 cups fresh bean sprouts, or pea shoots
• 1/4 cup chopped basil, mint or cilantro
• lime wedges, optional