Broth:
6 cups low-sodium veggie broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake s
10 cloves garlic, peeled & crushed
3 T low-sodium soy sauce
12 1/4 inch thick coins fresh ginger
1 T brown sugar
1T rice wine vinegar
1 t ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems (leaves for soup)
5-6 cilantro stems (leaves for soup)
Pho:
8 oz. rice noodles
8 oz. Asian flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges
1. Broth: Place all ingredients into large pot with 8 cups of water. Cover and bring to boil. Reduce heat to medium low, and simmer covered for 1 hour. Strain broth and return to pot. Compost solids.
2. Pho: Cook noodles. Drain and rinse under cold water. Divide among 6 soup bowls. Ladle broth over noodles, top with tofu, sprouts, watercress, and green onion. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
