Tofu Pho

Photo: flickr user bhamsandwich

Ingredients

6 cups vegetable broth

2 pieces star anise

cinnamon stick

3 thin slices fresh ginger

2 cloves garlic smashed with flat side of knife

1 pound rice sticks (¼-in. wide) soaked in hot water for ten minutes

1 pound extra-firm tofu, cut into ½" cubes

cup mung bean sprouts

2 scallions thinly sliced

2 jalapeno or serrano peppers thinly sliced

2 limes cut in 8 wedges

1 bunch mint leaves washed

1 bunch Asian basil or cilantro leaves washed

1/2 cup fish sauce (optional)

Preparation

In large saucepan over medium-high heat, combine broth, anise, cinnamon, ginger, and garlic and bring to boil. Reduce heat to simmer and cook, partially covered, 15 minutes.

Meanwhile, bring large pot of water to boil over high heat. Add rice sticks and stir once. Drain immediately and divide among 4 large serving bowls.

Place tofu on top of noodles in bowls. Ladle hot broth over and serve with remaining ingredients placed in small bowls as condiments.

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About

This noodle soup with tofu pushes the envelope on your favorite vegetarian stock, in all the best ways. The Vietnamese have taught us to add aromatics and flavors like star anise, fresh ginger and cinnamon to soups; then toss in some fresh herbs after it's in the bowl. The herbs don't cook, so they stay distinct and crunchy, a wonderful contrast to the hot, fragrant soup.