Asian Noodle Soup with Tofu
Combine glass noodles with boiling water and allow to soak for about 2 minutes. Drain in a colander with the bean sprouts. Rinse in cold water and drain. Peel shallots and chop, clean mushrooms and cut into slices. Rinse pepperoncini, trim and cut into thin rings.
Heat soybean oil in a saucepan, add shallots and mushrooms and sauté until soft. Add tofu and fry briefly. Peel garlic, squeeze into the pan with a garlic press and season to taste with soy sauce and pepperoncini. Pour in vegetable broth and noodles and heat thoroughly. Season to taste with a little lime juice, sprinkle with chives and serve.