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| Pho-Vietnamese Noodle Soup |
"A homemade version of a spicy traditional Vietnamese soup."
Ingredients :
- 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
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 25M |
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- 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.
Notes :
- Chicken or meat can be added to soup if desired.
- Vegetable broth can also be substituted for the chicken broth. Using 4 cups water and 4 bouillon cubes is also a substitution.
- Fresh ginger can be substituted for the ginger paste.
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