Pho-Vietnamese Noodle Soup

Pho-Vietnamese Noodle Soup
  • 2 (14.5 ounce) cans chicken broth
  • 2 star anise pods, or more to taste
  • 3/4 tablespoon ginger paste
  • 1 teaspoon sriracha hot sauce, or more to taste
  • 4 ounces tofu, cubed
  • 1/2 cup broccoli florets
  • 1/2 cup sliced mushrooms
  • 1/4 cup chopped carrots
  • 1/2 (8 ounce) package dried thin rice noodles
  • 1 tablespoon chopped green onion


  1. 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.
  2. 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.
  3. Remove star anise from broth mixture.
  4. Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.

05/05/2018
Pho-Vietnamese Noodle Soup, recipe PT15M PT1H 5 455 calories

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