Name: Pho-Vietnamese Noodle Soup recipe
Ingredients: 2 (14.5 ounce) cans chicken broth;2 star anise pods, or more to taste;¾ tablespoon ginger paste;1 teaspoon sriracha hot sauce, or more to taste;4 ounces tofu, cubed;½ cup broccoli florets;½ cup sliced mushrooms;¼ cup chopped carrots;½ (8 ounce) package dried thin rice noodles;1 tablespoon chopped green onion

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Ingredients

2 (14.5 ounce) cans chicken broth 2 star anise pods, or more to taste ¾ tablespoon ginger paste 1 teaspoon sriracha hot sauce, or more to taste 4 ounces tofu, cubed ½ cup broccoli florets ½ cup sliced mushrooms ¼ cup chopped carrots ½ (8 ounce) package dried thin rice noodles 1 tablespoon chopped green onion

Nutrition Info

159.4 calories carbohydrate: 29.2 g cholesterol: 4.5 mg fat: 2.3 g fiber: 1.7 g protein: 5.2 g saturatedFat: 0.3 g servingSize: - sodium: 990.7 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
Remove star anise from broth mixture.
Pile cold noodles into serving bowls and top with broth mixture, garnish with green onion.

Recipe Yield

4 servings

Recipe Note

A homemade version of a spicy traditional Vietnamese soup.

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