Vegan Pho

There are a lot of pho recipes on the interwebs, but this is an easy one. The best part is the fresh rice noodles, available in the refrigerated section of your well-stocked international market.

1 package fresh rice noodles
1 cube pho seasoning
1 onion, quartered
1 carrot, chopped
1 celery, chopped
8 garlic cloves, chopped
1 inch piece of ginger, chopped
1 bay leaf
6 cups vegetable stock
1/2 block smoked tofu, sliced
1 bunch green onions, diced
1 cup Thai basil, diced
2 cups bean sprouts
Siracha to taste
Optional: Braggs or soy sauce to taste

In a dry pot, cook the onion, carrots, celery, garlic, and ginger until the vegetables are charred on the outsides. Add bay leaf, pho seasoning, and stock. Bring to a boil and cook about 30 minutes. Strain the liquid into a bowl or separate pot and discard the vegetables. Add tofu and half of the green onions. Cook 30 minutes on low. Stir in additional green onions and basil. Taste for seasoning and add Braggs/soy sauce if needed.

Serve noodles in bowl with soup, top with Siracha and bean sprouts.

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