The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.
YIELD: SERVES 6
BROTH
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
½ cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 ¼-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
PHO
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 (½ cup)
¼ cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

  1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
  2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
    VEGAN

NUTRITION INFORMATION
Calories: 290
Protein: 16 g
Total Fat: 5.5 g
Saturated Fat: 1 g
Carbohydrates: 42 g
Cholesterol: 0 mg
Sodium: 578 mg
Fiber: 3 g
Sugar: 5 g