Vegetarian Vietnamese Pho

• 2 quarts Veggie Broth
• 8 whole Dried Button Mushrooms, Or Mushrooms Of Your Choice
• 2 whole Carrots, Sliced
• 1 pound Tofu
• 1/2 bunches Scallions
• 1 bunch Broccoli
• 2 whole Limes
• 2 Tablespoons Fish Sauce
• 1 bunch Cilantro
• 1 package Rice Noodles
• 1 bag Mung Bean Sprouts
• 2 bunches Fresh Basil

1. 1) Bring broth to simmer, along with dried mushrooms, carrots, tofu, scallions and chopped broccoli. Simmer until carrots begin to get soft. Add the juice of 1 lime and 2 tbsp fish sauce, and 1/2 of the cilantro.
2. 2) Follow instructions on package for how to prepare rice noodles. Once prepared, add to soup.... no need to cook any longer, it's ready to serve!
3. 3) Serve with bean sprouts on top, and extra cilantro and basil on the side. Don't forget the lime wedges! Great with housin sauce or Sriracha hot sauce.

veggie broth, mushrooms, carrots, scallions, broccoli, whole limes, fish sauce, cilantro, noodles, sprouts, fresh basil

Taken from tastykitchen.com/recipes/soups/vegetarian-vietnamese-pho/ (may not work)