Easy Vegan Pho

This vegan pho is made with tender veggies, silky rice noodles, and hoisin tofu in a savory broth that's packed with warming spices. The best part? It comes together in less than an hour!

subheading: FOR THE BROTH:

1 large onion quartered

1 (4 inch) piece fresh ginger, sliced in half, thickness-wise

2 cinnamon sticks

8 whole star anise

6 cardamom pods

6 whole cloves

1 teaspoon whole coriander seeds

½ teaspoon fennel seeds

2 quarts vegetable stock (Note 1)

2 tablespoons soy sauce, or to taste

Salt, to taste

subheading: FOR THE SOUP:

8 ounces rice noodles (Note 2)

2 tablespoons peanut oil, divided

1 (16 ounce or 454 gram) package super firm tofu, cut into ½ inch cubes

2 tablespoons hoisin sauce

2 cups shiitake mushroom caps, sliced

1 cup julienne cut carrots

subheading: ACCOMPANIMENTS:

Lime wedges

Hoisin sauce

Sriracha sauce

Soy sauce

Jalapeño slices

Fresh cilantro

Chopped scallions

Fresh basil (Note 3)

Bean sprouts

Directions at connoisseurusveg.com

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