This warm, hearty vegetarian pho is the Vietnamese version of chicken-less noodle soup!
Yield: 4-6 servings
Ingredients
½ pot water
1 onion, quartered
1 hand of ginger, thinly sliced
32 oz vegetable broth
4 star anise
12 peppercorns
1 cinnamon stick
4 cloves
2 tbsp miso
1 lb rice noodles
2 bunches of broccolini, coarsely chopped
14 oz extra firm tofu, cubed
¼ cup mint, minced
¼ cup basil, minced
¼ cup cilantro, minced
¼ cup parsley, minced
4 scallions, thinly sliced
jalapeno, thinly sliced
sriracha, to taste
Instructions
In a large pot, bring the water, onion, ginger, vegetable broth, star anise, peppercorns, cinnamon stick to a boil. Simmer for 35 minutes. Strain out the onion, ginger, and spices. Return the seasoned broth to the pot. Season to taste with salt.
Return broth to a simmer. Add the miso and broccoli into the pot, along with the rice noodles and tofu. Simmer until rice noodles are tender.
While the noodles are cooking, toss together the mint, basil, cilantro, parsley, scallions, and jalapeno in a bowl.
Ladle the soup into bowls. Top with the herb blend as well as a squirt of sriracha.