Vegetarian Pho

Vegetarian Pho

·  

·        6 cups vegetable broth

·        3 large shallots, sliced

·        ½ cup dried shiitake mushrooms

·        10 cloves garlic, crushed

·        3 tablespoons tamari

·        12 ¼-inch coins fresh ginger

·        1 tablespoon brown sugar

·        1 tablespoon rice wine vinegar

·        1 teaspoon ground black pepper

·        2 cinnamon sticks

·        2 star anise

·        6 basil stems, leaves reserved 

·        6 cilantro stems, leaves reserved 

·        8 oz. rice noodles

·        8 oz. Asian-flavor baked tofu, thinly sliced

·        2 cups soybean sprouts

·        2 cups watercress

·        4 green onions, sliced 

·        ¼ cup chopped cilantro leaves

·        1 cup fresh basil leaves

·        1 lime, cut into wedges

          1 jalapeno, thinly sliced

1.     

     1.  Place first 13 ingredients in large pot with 8 cups water. 

  

     2.  Cover, and bring to a boil. 

     3.  Reduce heat to medium-low, and simmer, covered, 1 hour. 

     4.  Strain broth, and return to pot. Discard solids.

    5.  Cook rice noodles according to package directions. 

    6.  Drain, and rinse under cold water. 

    7.  Divide among 6 large soup bowls. 

    8.  Ladle broth over noodles, and top with tofu, sprouts, watercress, and green onions. 

    9.  Serve cilantro, basil, lime wedges, and jalapeno on the side to be stirred into soup.