Pho With Tofu And Veggies

• 1 gallon Vegetable Broth
• 2 whole Onions, Chopped
• 1 piece Ginger, Peeled And Smashed
• 1 teaspoon Whole Cloves
• 1 stick Cinnamon
• 4 whole Star Anise
• 4 Tablespoons Sugar
• 4 Tablespoons Fish Sauce
• 1 pinch Salt
• 1 pound Rice Noodles
• 1 pound Baby Bok Choy
• 1/2 pounds Sliced Crimini Mushrooms
• 1 pound Carrots, Shredded
• 1 bag Broccoli Florets
• 1 package Extra Firm Tofu, Diced
• 1 package Soy Deli Baked Tofu - Savory, Diced
• 1 pound Mung Bean Sprouts
• Thinly Sliced Onion
• Diced Scallions
• Chopped Cilantro
• Fresh Basil
• Sliced Jalapenos
• Hoisin Sauce
• Sriracha Chili Sauce
• Lime Wedges

1. 1. Saute onions and ginger over medium heat until soft.
2. 2. Simmer 1 gallon vegetable broth over medium-low heat.
3. 3. Add ginger and onion to broth.
4. 4. Place cloves, cinnamon, and anise in seasoning pouch, and add to broth.
5. 5. Add sugar, salt, and fish sauce to broth.
6. 6. Allow to simmer 15-25 minutes, remove seasoning pouch.
7. 7. Allow to continue warming over low heat for a further 25-30 minutes.
8. 8. Prepare rice noodles according to instructions on packaging.
9. Once broth and noodles are prepared, assemble!
10. I like to put the tofu and crunchy vegetables on the bottom of a bowl, under the noodles, so that they are cooked slightly when you add the warm broth.
11. Top with bean sprouts, cilantro, basil, jalapenos, onion, scallions, hoisin, sriracha, and lime wedges!

vegetable broth, onions, ginger, cloves, cinnamon, anise, sugar, fish sauce, salt, noodles, bok, crimini mushrooms, carrots, broccoli florets, sprouts, onion, scallions, cilantro, fresh basil, jalapeufos, hoisin sauce, chili sauce, wedges

Taken from tastykitchen.com/recipes/soups/pho-with-tofu-and-veggies/ (may not work)