Easy Vegetarian Pho

1. 1

   Start by bringing a large pot of water to boil. This will take about 20 minutes.

2. 2

   While the water comes to boil, pour the entire carton of soup base into a 2-quart saucepan or pot and heat over medium heat. Add soy sauce, the sliced Serrano peppers and ginger discs to the broth and bring to simmer.

3. 3

   In a separate skillet or pan, heat 1 teaspoon olive oil over medium heat. Add the mushroom slices and cook until browned and tender, about 5-8 minutes. Remove mushrooms from pan, transfer to small bowl and set aside.

4. 4

   In the same pan, add tofu slices and cook until browned on all sides, about 5-10 minutes. When cooked, remove tofu from pan and put into the simmering soup broth to keep warm.

5. 5

   Once the water is boiling, remove from heat and add the dry stir fry noodles. Let them soak/sit for 8-10 minutes until softened. When the noodles are done, drain and rinse under cold water.

6. 6

   To assemble: Distribute noodles evenly among four large soup bowls. Carefully ladle the hot broth into each bowl. Top each bowl with with a few mushrooms and 3-4 slices tofu

7. 7

   Optional garnishes: cilantro leaves, lime wedges, additional sliced Serrano peppers or basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.