Vegan Pho (Noodle Soup)

Ingredients

• 8 cups Vegetable broth
• 3 each Star anise
• 1 each Cinnamon stick
• 2 inch Ginger
• 1 large Onion
• 8 oz Mushrooms
• 8 oz Rice noodles
• 7 oz Tofu
• 2 cups Bean sprouts
• 1/2 cup Cilantro
• 1/2 cup Basil
• 2 each Lime
• to taste Sriracha
• to taste Hoisin sauce

Instructions

1. 1Place the 2 inch piece of ginger and the 1 large onion directly over a medium-high flame on your stove, or in a large, dry, heavy-bottomed skillet heated to 375°F (190°C) over medium-high heat. Turn them every 2-3 minutes for a total of 5-10 minutes, until the outsides are visibly blackened and charred in spots. Remove from heat and let cool on a plate for 5 minutes.
2. 2Once cooled, carefully peel the skin from the charred 1 large onion and cut it into quarters. Peel the skin from the charred 2 inch piece of ginger and slice it into 1/2-inch thick pieces.
3. 3In a large heavy-bottomed pot, combine the 8 cups of vegetable broth, 3 star anise, 1 cinnamon stick, the quartered charred onion, and the sliced charred ginger. Bring the mixture to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low, cover the pot, and simmer gently for 30-40 minutes, until the broth smells deeply fragrant and the flavors have melded.
4. 4After the broth has simmered, add the 8 oz of mushrooms, sliced into 1/4-inch pieces if they are larger than 1 inch, and the 7 oz of tofu, cut into 1-inch cubes, to the pot. Continue to simmer for another 15-20 minutes, until the mushrooms are tender and the tofu is heated through.
5. 5Fill a large pot with at least 8 cups of water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until they are tender but still slightly firm to the bite. Immediately drain the cooked rice noodles in a colander.
6. 6While the noodles cook, prepare the garnishes: wash and separate the 2 cups of bean sprouts. Wash and roughly chop the 1/2 cup of cilantro and the 1/2 cup of basil. Cut the 2 limes into wedges.
7. 7To serve, divide the cooked 8 oz of rice noodles among four deep bowls. Carefully ladle the hot broth, along with the cooked 8 oz of mushrooms and 7 oz of tofu, over the noodles in each bowl. Top each serving generously with the fresh 2 cups of bean sprouts, chopped 1/2 cup of cilantro, and chopped 1/2 cup of basil. Serve immediately with the 2 lime wedges on the side for squeezing, and offer sriracha and hoisin sauce for diners to add to their own taste.

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