Vegetarian Pho Soup
10 Cups Vegetable Stock
1 Onion, Peeled And Halved
¼ Cup Soy Sauce
8 Cloves Garlic, Coarsely Chopped
2 (3 Inch) Cinnamon Sticks
2 Teaspoons Ground Ginger
2 Pods Star Anise
2 Bay Leaves
1 (16 Ounce) Package Thin Rice Noodles (such As Thai Kitchen®)
2 Tablespoons Vegetable Oil, Or As Needed
2 (14 Ounce) Packages Firm Tofu, Drained And Cut Into 1/4-Inch Slices
8 Ounces Enoki Mushrooms
4 Scallions, Thinly Sliced
½ Cup Coarsely Chopped Cilantro
1 Lime, Cut Into Wedges
2 Jalapeno Peppers, Sliced Into Rings
¼ Cup Mung Bean Sprouts
¼ Cup Thai Basil Leaves, Torn Into Bite-Size Pieces
Step 1 Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
Step 2 Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
Step 3 Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
Step 4 Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
Step 5 Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing