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Vietnamese Vegan Pho Noodle Soup Recipe

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Uploaded by: Abe's Market

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Ingredients

1-2 T chili oil (depending on amount of heat you like; I like 2 tablespoons)

2 large onions, chopped

2 jalapeños or fresno chilis, chopped (or more if you like heat)

10 cloves garlic, chopped

3 stalks lemon grass, chopped

½ cup ginger, peeled and chopped (or more)

4 whole star anise (star-shaped spice) or 1 tsp anise seeds

2 cinnamon sticks

⅓ cup fresh basil leaves and stems

⅓ cup fresh mint leaves and stems

⅓ cup fresh cilantro leaves and stems

1 tsp ground black pepper

7 cups of vegetable broth

1 T brown sugar

1 T rice wine vinegar

3 T low-sodium soy sauce (or Bragg Liquid Aminos)

8 ounce package of rice noodles (or cappelini pasta)

1/8 ounce package of cubed extra-firm organic tofu, grilled *

2 cups sprouts

2 cups fresh spinach leaves (or any green of your choice)

2 baby bok choy, chopped and lightly steamed

6 radishes, thinly sliced

4 green onions, thinly sliced

4 serrano chilies, thinly sliced

6 T chopped fresh basil

6 T chopped fresh mint

6 T chopped fresh cilantro

2 limes, cut into wedges

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