Vegetarian Pho (Vietnamese Noodle Soup)

Name: Vegetarian Pho (Vietnamese Noodle Soup)
Total time: 94
Yield: 6
Ingredients: 10 cups vegetable stock; 1 onion, peeled and halved; 0.25 cup soy sauce; 8 cloves garlic, coarsely chopped; 2 (3 inch) cinnamon sticks; 2 teaspoons ground ginger; 2 pods star anise; 2 bay leaves; 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®); 2 tablespoons vegetable oil, or as needed; 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices; 8 ounces enoki mushrooms; 4 scallions, thinly sliced; 0.5 cup coarsely chopped cilantro; 1 lime, cut into wedges; 2 jalapeno peppers, sliced into rings; 0.25 cup mung bean sprouts; 0.25 cup Thai basil leaves, torn into bite-size pieces

Recipe by Annette Marcelo from allrecipes.com

Dinner 2 Hr. 34 Mins.

Ingredients

6 servings

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10 cups vegetable stock
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1 onion, peeled and halved
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0.25 cup soy sauce
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8 cloves garlic, coarsely chopped
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2 (3 inch) cinnamon sticks
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2 teaspoons ground ginger
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2 pods star anise
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2 bay leaves
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1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)

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2 tablespoons vegetable oil, or as needed
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2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
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8 ounces enoki mushrooms
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4 scallions, thinly sliced
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0.5 cup coarsely chopped cilantro
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1 lime, cut into wedges
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2 jalapeno peppers, sliced into rings
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0.25 cup mung bean sprouts
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0.25 cup Thai basil leaves, torn into bite-size pieces

Instructions

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.