Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli

Ingredients

• 6 cups low-sodium chicken broth
• 1 large onion, peeled and halved
• 6 cloves garlic, smashed and peeled
• 2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths
• 1 (3-inch) piece fresh ginger, cut into ⅛-inch-thick slices
• 1 cup cilantro sprigs, plus more for serving
• 1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)
• ½ teaspoon sugar
• 1 tablespoon fish sauce
• Kosher salt
• 8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
• 1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
• 8 ounces silken tofu (1 cup), cut into 6 pieces
• Fresh Thai or Italian basil leaves and lime wedges, for serving

Directions

1. In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
2. Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
3. Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.