Vegan Pho

Broth:

• 2 tbsp. Vegetable Oil
• 4 Star Anise Pods
• 2 Cinnamon Sticks
• 8 Whole Cloves
• 1 tsp. Coriander Seeds
• 1 Onion, quartered
• 1-In. Piece Chopped Ginger
• 1 Piece Kombu Seaweed or 1 tbsp. Dried Seaweed
• ½ c. Dried Shiitake Mushrooms
• 1 tbsp. Sugar
• 1 tbsp. Miso Paste
• 1 tsp. Salt
• 8 Cups Water

Spicy Tofu:

• 3  tbsp. Vegetable Oil
• 1 Block Firm Tofu, Cut Into 1/4-Inch Matchsticks
• 1 tsp. Sky Valley® Sriracha Sauce
• 1 tsp. Soy or Tamari Sauce

Noodles And Toppings:

• 12 oz. Rice Noodles
• 14 oz. Mixed Mushrooms, optional
• Bean Sprouts
• Thai Basil
• Lime Wedges
• Red Chili Peppers, optional
• Sliced Carrots
• Sky Valley® Sriracha Sauce, to taste

Broth:

1. In a large pot, heat 2 tbsp. vegetable oil over medium. Add star anise pods, cinnamon sticks, whole cloves, and coriander seeds. Cook, stirring occasionally, until fragrant, about 1 minute.
2. Increase heat to medium-high and add onion and chopped ginger. Cook for 1-2 minutes.
3. Add seaweed, dried shiitakes, sugar, miso paste, salt, and water. Bring to a boil and cook for 10 minutes, stirring often to avoid burning.
4. Reduce the heat, cover the pot, and simmer for 45-60 minutes until the broth is golden-colored and fragrant.
5. Strain the broth through a fine mesh sieve into a saucepan. Keep warm over low heat. Taste and season with more salt if needed.

Spicy tofu:

1. In a large skillet, heat 3 tbsp. oil over medium.
2. Add tofu in an even layer, avoiding crowding, and toss with 1 tsp soy sauce and 1 tsp Sriracha.
3. Cook until lightly browned, turning over to all the sides, 8-10 minutes in total.
4. Transfer to a platter. Repeat until all the tofu is cooked.

Noodles and Assembly:

1. Cook noodles in boiling water until soft. Drain and run under cold water.
2. Divide noodles among bowls and top with tofu, sliced mushrooms and other ingredients. Ladle hot broth over top. Serve with sprouts, basil, chili peppers, lime and a generous drizzle of Sky Valley® Sriracha Sauce.