Pho-Vietnamese Noodle Soup Recipe

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.