Vegan Pho (Vietnamese Noodle Soup)

Ingredients

• 8 cups Vegetable Broth
• 8 oz Rice Noodles (wide)
• 1 block Firm Tofu (cubed)
• 1 cup Mushrooms (sliced)
• 1 medium Onion (sliced)
• 2 inch Ginger (sliced)
• 3 whole Star Anise
• 1 stick Cinnamon Stick
• 3 whole Cloves
• 2 tbsp Soy Sauce
• 4 wedges Lime Wedges
• 1 cup Bean Sprouts
• 1/4 cup Fresh Basil
• 1/4 cup Fresh Cilantro
• 1/2 small Jalapeno (sliced, optional)

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium sliced onion, 2 inch sliced ginger, 3 whole star anise, 1 cinnamon stick, and 3 whole cloves to the dry pot. Toast for 3 to 5 minutes, stirring occasionally, until the aromatics become fragrant.
2. 2Pour the 8 cups of vegetable broth into the pot with the toasted aromatics. Stir in the 2 tablespoons of soy sauce. Increase the heat to medium-high (400°F / 200°C) to bring the mixture to a simmer, then reduce the heat to low (250°F / 120°C) and let the broth simmer gently for at least 30 minutes to allow the flavors to meld.
3. 3While the broth simmers, bring a separate large pot of water to a rolling boil over high heat (450°F / 230°C). Add the 8 oz of wide rice noodles to the boiling water and cook for 5 to 7 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles in a colander and rinse them thoroughly under cold running water to prevent them from sticking together. Set the rinsed noodles aside.
4. 4Place a large non-stick skillet over medium-high heat (400°F / 200°C). Add the 1 block of cubed firm tofu to the dry skillet. Cook the tofu for 10 to 15 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
5. 5Add the 1 cup of sliced mushrooms to the simmering broth in the large heavy-bottomed pot. Continue to simmer for 5 minutes, or until the mushrooms are tender. Then, add the prepared golden brown tofu to the broth and simmer for another 5 minutes to warm it through.
6. 6Divide the cooked 8 oz of wide rice noodles evenly among four individual serving bowls. Arrange the cooked 1 cup of sliced mushrooms and the 1 block of cubed firm tofu from the broth on top of the noodles in each bowl.
7. 7Carefully ladle the hot broth, including the toasted 1 medium sliced onion, 2 inch sliced ginger, 3 whole star anise, 1 cinnamon stick, and 3 whole cloves, over the noodles, tofu, and mushrooms in each bowl. Garnish each bowl generously with 1 cup of bean sprouts, 1/4 cup of fresh basil, and 1/4 cup of fresh cilantro. Place one of the 4 lime wedges on the side of each bowl for squeezing. If desired, add the 1/2 small sliced jalapeno to each bowl.

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