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Vegetarian Pho Noodle Soup
Ingredients
  • ¾ pounds (350 grams) thick dried rice noodles
  • 1 tablespoon olive oil
  • 7 ounces (220 grams) five-spice tofu, sliced (*Footnote 1)
  • subheading: Topping options (*Footnote 2):
  • 1 pound (400 grams) broccolini (or broccoli), trimmed and cut into bite sized pieces
  • 2 to 3 heads baby bok choy, quartered lengthwise
  • ½ pounds (180 grams) bean sprouts
  • 1 pound white mushrooms, trimmed and sliced
  • Salt and white pepper
  • subheading: Serving options:
  • 1 cup Asian herb leaves (Thai basil, cilantro, green onion, Vietnamese mint, or perilla)
  • 1 lime, cut into wedges
  • Hoisin sauce and/or Sriracha
  • (Optional) Red chili or jalapeno for garnish
  • subheading: Soup:
  • 2 onions, peeled and halved
  • 3-inch (7-cm) piece of ginger, peeled and halved lengthways (*Footnote 3)
  • 1 cinnamon stick
  • 5 white peppercorns
  • 3 star anise
  • 3 whole cloves
  • 1 teaspoon coriander seeds
  • 8 cups (2 liters) vegetable stock
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 6 carrots, peeled and coarsely chopped
  • 3 dried shiitake mushrooms
  • 1 teaspoon sea salt, or to taste
Steps
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