Easy Pho (Chicken Or Tofu)

• 900 ml vegetable broth (875 mL) or 900 ml chicken broth, about 3 1/2 cups (875 mL)
• 1 cinnamon stick
• 1 slice gingerroot
• 1 star anise (optional)
• 1/2 teaspoon granulated sugar, and
• 1/2 teaspoon hot chili-garlic sauce
• 0.5 (350 g) package extra firm tofu or 1 cup chopped cooked chicken
• 2 cups sliced shiitake mushrooms or 2 cups button mushrooms
• 1 bunch of thin rice vermicelli, about 1 in. (2.5 cm)
• 2 green onions, sliced
• 1/4 cup shredded mint or 1/4 cup basil
• handful bean sprouts (optional)
• 1 lime

1. Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger.
2. Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute
3. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.

cinnamon, gingerroot, anise, granulated sugar, hot chiligarlic, chicken, shiitake mushrooms, thin rice vermicelli, green onions, mint, handful bean sprouts, lime

Taken from www.food.com/recipe/easy-pho-chicken-or-tofu-351270 (may not work)