Vegetarian Pho (Vietnamese Noodle Soup)

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6 cups low-sodium vegetable broth

3 large shallots, sliced (1 cup)

1/2 cup dried shiitake mushrooms

10 cloves garlic, peeled and crushed

3 Tbs. low-sodium soy sauce

12 1/4-inch-thick coins fresh ginger

1 Tbs. brown sugar

1 Tbs. rice wine vinegar

1 tsp. ground black pepper

2 cinnamon sticks

2 star anise

5–6 fresh basil stems, leaves reserved for soup

5–6 cilantro stems, leaves reserved for soup


1 8-oz. pkg. rice noodles

1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced

2 cups soybean sprouts

2 cups watercress

4 green onions, sliced (1/2 cup)

1/4 cup chopped cilantro

1 cup fresh basil leaves

1 lime, cut into wedges

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