pho-vietnamese noodle soup

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans chicken broth
• 2 star anise pods, or more to taste
• 3/4 tablespoon ginger paste
• 1 teaspoon sriracha hot sauce, or more to taste
• 4 ounces tofu, cubed
• 1/2 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup chopped carrots
• 1/2 (8 ounce) package dried thin rice noodles
• 1 tablespoon chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.
• 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.
• remove star anise from broth mixture.
• pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.