Vegan Pho Breakfast Soup

Ingredients

• 8 cups Vegetable Broth
• 3 whole Star Anise
• 1 stick Cinnamon Stick
• 4 whole Cloves
• 5.08 cm Ginger
• 1 medium Onion
• about 225 g Rice Noodles
• 1 block Firm Tofu
• 1 cup Mushrooms
• 1 cup Bean Sprouts
• 1/4 cup Basil
• 1/4 cup Cilantro
• 1 whole Lime
• 2 tablespoons Hoisin Sauce
• 1 tablespoon Sriracha

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the 1 medium Onion (unpeeled) and the 5.08 cm Ginger (unpeeled). Place them directly over an open gas flame or under a broiler set to high heat (around 260°C / 260°C). Char them for 5-10 minutes, turning occasionally, until the skins are blackened in several spots and the aromatics are fragrant.
2. 2In a large heavy-bottomed pot (at least 6-quart capacity), combine the 8 cups Vegetable Broth, 3 whole Star Anise, 1 stick Cinnamon Stick, 4 whole Cloves, the charred 5.08 cm Ginger, and the charred 1 medium Onion. Place the pot over high heat and bring the broth to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot, and let it gently simmer for 30 minutes until the broth is aromatic and infused with the spices.
3. 3While the broth simmers, fill a separate large pot with water and bring it to a rolling boil (100°C / 100°C) over high heat. Add the about 225 g Rice Noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until they are tender but still have a slight bite (al dente). Immediately drain the noodles in a colander and rinse them briefly with cold water to prevent sticking.
4. 4Cut the 1 block Firm Tofu into 1.27 cm cubes and slice the 1 cup Mushrooms. Heat a large non-stick skillet over medium-high heat (around 190.6°C / 190°C). Add the cubed 1 block Firm Tofu and sliced 1 cup Mushrooms to the hot skillet and sauté for 8-12 minutes, stirring occasionally, until the tofu is golden brown on all sides and the mushrooms are tender and slightly browned.
5. 5Carefully pour the hot broth through a fine-mesh sieve into a clean large bowl or back into the cleaned pot, discarding the charred onion, ginger, and whole spices. Divide the cooked about 225 g Rice Noodles evenly among four serving bowls. Arrange the sautéed 1 block Firm Tofu cubes and sautéed 1 cup Mushrooms on top of the noodles in each bowl, then ladle the hot, strained broth over the noodles and toppings.
6. 6Finely chop the 1/4 cup Basil and 1/4 cup Cilantro, and cut the 1 whole Lime into four wedges. Garnish each bowl with a generous handful of 1 cup Bean Sprouts, the chopped 1/4 cup Basil, and the chopped 1/4 cup Cilantro. Serve immediately with 2 tablespoons Hoisin Sauce and 1 tablespoon Sriracha on the side, allowing each person to add them to taste, along with a 1 whole Lime wedge for squeezing.

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