Pho-Vietnamese Noodle Soup

This vegetable pho with tofu, star anise, ginger, and hot sauce is a warm Vietnamese soup for cold days.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 159 Calories

Ingredients

• 2 (14.5 ounce) cans chicken broth
• ¼ cup chopped carrots
• ½ cup broccoli florets
• 1 tablespoon chopped green onion
• ½ cup sliced mushrooms
• 2 star anise pods, or more to taste
• ¾ tablespoon ginger paste
• 1 teaspoon sriracha hot sauce, or more to taste
• 4 ounces tofu, cubed
• ½ (8 ounce) package dried thin rice noodles

Recipe Instructions

Step 1

Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.

Step 2

Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water.

Step 3

Remove star anise from broth mixture.

Step 4

Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.