Lunch Recipe

Pho-Vietnamese Noodle Soup

A homemade version of a spicy traditional Vietnamese soup.

INGRIDIENT

2 (14.5 ounce) cans chicken broth

2 star anise pods, or more to taste

¾ tablespoon ginger paste

1 teaspoon sriracha hot sauce, or more to taste

4 ounces tofu, cubed

½ cup broccoli florets

½ cup sliced mushrooms

¼ cup chopped carrots

½ (8 ounce) package dried thin rice noodles

1 tablespoon chopped green onion

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Remove star anise from broth mixture.

Step: 4

Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.