Enhanced Veggie Pho

Ingredients

Vegetable broth

6 cups

Fresh ginger

1 thumb-sized piece, sliced

Garlic

4 cloves, minced

Star anise

2 whole

Cinnamon stick

1

Cloves

3 whole

Coriander seeds

1 teaspoon

Salt

to taste

Pepper

to taste

Soy sauce

2 tablespoons

Lime

1, juiced

Fresh cilantro

1/2 cup, chopped

Fresh basil

1/2 cup, torn

Bok choy

2 cups, chopped

Bean sprouts

1 cup

Carrots

2, julienned

Mushrooms

1 cup, sliced (shiitake or button)

Firm tofu

14 oz, cubed

Rice noodles

8 oz, vermicelli or flat

Instructions

1. In a large pot, bring the vegetable broth to a gentle boil over medium heat.
2. Add the sliced ginger, minced garlic, star anise, cinnamon stick, cloves, coriander seeds, salt, and pepper. Reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld beautifully.
3. While the broth simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
4. In a separate pan, heat a splash of oil over medium heat and sauté the cubed tofu until golden brown. Add the sliced mushrooms and julienned carrots, cooking until tender, about 5-7 minutes.
5. Once the broth has simmered, strain it to remove the spices and return the liquid to the pot. Stir in the soy sauce and adjust the seasoning with additional salt and pepper to taste.
6. To serve, divide the cooked rice noodles, sautéed vegetables, bok choy, and bean sprouts among bowls.
7. Ladle the hot broth over the ingredients in each bowl until filled.
8. Garnish generously with fresh basil, cilantro, and a squeeze of lime juice for an extra burst of flavor.
9. Serve hot and enjoy the comforting warmth of your homemade veggie pho!