Vegetarian Umami Pho with Tofu and Mushrooms

A rich and flavorful vegetarian pho packed with umami from shiitake mushrooms, tofu, and a medley of fresh herbs and vegetables.

Ingredients

Preparation

1. 1.Rinse the shiitake mushrooms under cold water and pat them dry. Slice them thinly and set aside.
2. 2.Press the firm tofu to remove excess moisture by placing it between two plates and weighting the top plate with something heavy like a can of food. Leave it for about 10 minutes, then cut the tofu into ½-inch cubes.
3. 3.Soak the rice noodles in warm water for 10 minutes until softened. Drain and set aside.
4. 4.Peel the ginger and cut it into thin slices. Crush the garlic cloves lightly with the back of a knife, keeping them intact.
5. 5.Rinse the bean sprouts thoroughly and let them drain.
6. 6.Slice the spring onions thinly on the diagonal, separating the white and green parts.
7. 7.Gently rinse the coriander and basil leaves, then pat them dry. Remove the leaves from the stems and set them aside.
8. 8.Cut the lime into wedges.
9. 9.Thinly slice the red chili into rings if using, and set it aside for garnish.

Instructions

1. 1.In a large pot, heat the vegetable broth over medium-high heat. Add the sliced ginger, crushed garlic, star anise, cinnamon stick, and whole cloves to the broth.
2. 2.Bring the broth to a boil, then reduce the heat to simmer uncovered for 20 minutes to allow the spices to infuse the broth.
3. 3.While the broth simmers, heat a non-stick pan over medium heat. Add a small drizzle of oil, then add the cubed tofu. Cook the tofu until golden and crisp on all sides, then set aside.
4. 4.Add the soy sauce and hoisin sauce to the simmering broth, stirring well to combine. Remove the spices and aromatics from the broth with a slotted spoon or strain the broth if you prefer a clearer soup.
5. 5.Add the shiitake mushrooms to the broth and simmer for another 5 minutes until tender.
6. 6.Divide the softened rice noodles between two large serving bowls. Ladle the hot broth and mushrooms over the noodles.
7. 7.Arrange the crispy tofu on top and add a handful of bean sprouts to each bowl. Garnish with the green parts of the spring onions, coriander leaves, basil leaves, and optional chili slices.
8. 8.Serve immediately with lime wedges on the side for squeezing over the pho.