Vegan Pho with Tofu and Spices
Ingredients
For the broth
- 2 L vegetable broth (8 cups)
- 1 radish
- 1 yellow onion, quartered
- 4 cloves garlic, roughly chopped
- 2 whole Chinese star anise
- 3 whole cloves
- 1 inch piece fresh ginger, sliced into coins
- Soy sauce to taste
- 1 cinnamon stick
- 1 package wide rice noodles
For the toppings
- Fresh basil (Thai basil is preferable if you can find it)
- Fresh cilantro
- 3 cups water
- Fresh green onions
- Fresh mint
- Mung bean sprouts
- Lime
Preparation
Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
Taste and add soy sauce as needed. The amount you need will vary depending on your taste preference and how salty the broth you used is; I used 2 tablespoons.
Pan-fry the tofu until crispy
Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or, if there are none, cook until done, about 3 minutes. Drain and rinse with cold water to stop the noodles cooking.
When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.
