Pho-Vietnamese Noodle Soup

1. 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.

2. 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.

3. 3

   Remove star anise from broth mixture.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.