Vegetable Pho

By Bellacucinam

Ingredients

• Broth
• 6 cups low-sodium vegetable broth
• 3 large shallots, sliced (1 cup)
• 1/2 cup dried shiitake mushrooms
• 10 cloves garlic, peeled and crushed
• 3 Tbs. low-sodium soy sauce
• 12 1/4-inch-thick coins fresh ginger
• 1 Tbs. brown sugar
• 1 Tbs. rice wine vinegar
• 1 tsp. ground black pepper
• 2 cinnamon sticks
• 2 star anise
• 5 –6 fresh basil stems, leaves reserved for soup
• 5 –6 cilantro stems, leaves reserved for soup
• Pho
• 1 8-oz. pkg. rice noodles
• 1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
• 2 cups soybean sprouts
• 2 cups watercress
• 4 green onions, sliced (1/2 cup)
• 1/4 cup chopped cilantro
• 1 cup fresh basil leaves
• 1 lime, cut into wedges

Preparation

Step 1

1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.