This weeknight meal inspired by the Vietnamese noodle dish pho is guaranteed to keep you cozy.
Its most commonly served with beef broth and thin slices of beef.
Vegetable broth simmers with the traditional aromatics plus serrano chile for a mild kick.
Photo:Fred Hardy
Ingredients
1bunchfresh cilantro
11 1/2-in.
piecefresh ginger, peeled and thinly sliced (3 Tbsp.)
pkg.vermicelli rice noodles
3cupssliced shiitake mushrooms (6 oz.)
1/2cupmatchstick carrots
2Tbsp.lower-sodium soy sauce or tamari
1tbsplime juice
Directions
Remove and reserve cilantro stems.
Cook, stirring, until fragrant, about 1 minute.
Add broth and cilantro stems; bring to a boil over high.
Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Using a strainer or slotted spoon, discard star anise, cilantro stems, and chile slices.
Meanwhile, cut tofu into 12 squares.
Place on a towel-lined plate.
Drain for 15 minutes, patting to absorb moisture.
Bring a large pot of water to a boil.
Cook rice noodles until al dente, 2 to 3 minutes.
Drain; rinse well under cold water.
Add mushrooms, carrots, and tofu to broth.
Stir in soy sauce and lime juice.
Divide noodles among bowls and ladle on soup.
Top with remaining chile slices and cilantro leaves.
2,000 calories a day is used for general nutrition advice.
