Vegan Pho With Yowzers Red Chili Peppers

Serves

6

Prep Mins

15

Total Mins

180

Ingredients

For the Broth:

  • 2 large onions, cut in half
  • 1 head garlic, cut in half crosswise
  • 1 large hand of ginger, about 6 inches split in half lengthwise
  • 3 whole star anise pods
  • 1 4” cinnamon stick
  • 4 cloves
  • 2 tsp. coriander seeds
  • 2 Tbsp. Tamari
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1-¼ cup shiitake mushrooms, sliced
  • 3 scallions

For the Marinated Tofu:

  • (1) 16 oz. package of extra-firm tofu, drained and pressed, cut into 1” cubes
  • ¼ cup soy sauce
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. mirin

For the Garnishes:

  • (1) 14 oz. package rice noodles
  • 1 cup shiitake mushrooms, sliced
  • 1 cup bean sprouts
  • ½ cup thai basil leaves
  • ½ cup cilantro leaves
  • 2-3 sprigs of mint
  • 3-4 limes, cut in half
  • 2-3 Yowzers™red chili peppers, cut into rings

Directions

  • Preheat broiler to high. Place onions, garlic, and ginger on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides.
  • Transfer onions, ginger, and garlic to a large stock pot or Dutch oven. Add shiitake mushrooms, scallions, star anise, cinnamon stick, cloves, coriander seeds, sugar and salt. Cover with 10 cups of water. Bring to a boil over high heat, reduce to a low simmer, cover, and cook for 2 hours. Then stir in Tamari and rice vinegar and continue to simmer broth uncovered for an additional hour.
  • While the broth is simmering, marinate the tofu. In a small bowl, combine soy sauce, rice vinegar, and mirin. Place tofu cubes in a shallow baking dish. Pour marinade over the tofu, ensuring all sides are covered, and let marinate for at least an hour or up to 48 hours.
  • Prepare rice noodles according to package directions. To serve, place noodles in individual soup bowls. Pour hot broth over noodles. Top with marinated tofu and additional garnishes and serve immediately.

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