Veggie Pho

So we were craving a simple filling soup - and James suggested Pho. (Some pronounce it "foe," some pronouce is "fuh." Who knows which is right?) We looked online for recipes, but once again, Mother Hubbard's cupboards we bare on a few items. But really, who has star anise just laying around??

Anyhoo - the broth for this is a little bit of mushroom essence left over from the portabello French dip, plus 2 cubes of vegan bullion in 6 cups of water. I added a chopped up onion and lots of water and boiled it with the cubes of tofu so they could pick up some extra flavor. At the last minute, I threw in some carrots, broccoli & asparagus so they were still a little "al dente." In a separate pot, I boiled a bunch of water, and then poured that over the rice noodles to soften them up.

To serve, I forked some noodles in the bowl, then poured some veggies and broth over the top.

Verdict: It was good, but the leftovers remain untouched. It just wasn't as good as the takeout version, but we could repeat it.