More Pho Soup Fo’ Sure

Happy Meatless Monday! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made this with tofu because 1). I had it on hand; 2). I was pressed for time; 3). it’s easy to use and requires no prep; and 4). why not? But for you carnivores out there, you can easily convert this to a “meat lovers” version by adding chicken, beef, pork or shrimp and then substituting chicken or beef broth for vegetable. This soup is light, refreshing, just ticket on a cold day. The sriracha adds just the right amount of spice, the herbs add a freshness and the spices just the right flavor. It’s also so easy to make it your own!

Ingredients (serves 4).

For the Broth:

4 c vegetable broth
2 c water
1 cinnamon stick
3 whole cloves
1/2 of an onion, diced
1 inch piece of fresh ginger, peeled and shaved
2 t minced garlic or 4 cloves of garlic

For the Soup:

2 c shredded carrots
8 oz. of thin rice noodles
1 package light tofu, cubed
2 scallions, thinly chopped
1/2 c loosely packed cilantro, washed and stems removed
1/2 c loosely packed basil, washed and chopped
Sriracha to taste
4 T reduced sodium soy sauce, divided
4 lime wedges
Salt and pepper to taste

Directions.

In a large pot, bring all ingredients for the broth to a boil. Once boiling, add the carrots and bring the broth to a simmer for about 15 min.
Cook rice noodles according to package directions. Set aside.
In large bowls, evenly divide the rice noodles and cubed tofu. Add 1 ½ c of broth with carrots to each bowl.
Top with fresh chopped basil, fresh cilantro and chopped scallions or any toppings of choice. Add 1 T of soy sauce to each bowl and salt and pepper to taste.
Lightly drizzle with sriracha. Squeeze fresh lime juice over each bowl.
Serve hot and enjoy!