Bring 16 cups of water to a boil in a large soup pot.
Add ½ container of Vegetarian Pho Soup Base and 1 spice bag (comes with the soup base) into the water.
Peel and slice onion, carrots, and ginger and add them to the broth and simmer for 20 minutes. (Add carrots 10 minutes later if you want them crispier).
While the broth is simmering, wash and slice mushrooms.
Fry mushrooms in 1 tbsp of oil for about 5 minutes until cooked to the desired amount. (sprinkle with salt optional). Set aside.
Press tofu and wrap in a paper towel to soak up excess moisture. Then cut tofu in ½ inch cubes.
Fry tofu in 1 tbsp oil on medium-high for about 7 minutes until crispy on all sides and sprinkle with salt. Set aside.
Boil the rice noodles according to package directions, drain, rinse and place in a bowl of very cold water to keep them from sticking.
Slice lime and chop up all desired herbs and peppers and set aside with mushrooms and tofu.
Once the broth has simmered for 20 minutes, take out the spice packet and large pieces of ginger.
When ready to assemble the bowl of soup, place about 1 cup of rice noodle in the bottom of your soup bowl and top with about 1 cup of hot Pho broth and vegetables.
Add tofu, mushrooms, and top with herbs and peppers, and a squeeze of lime.
Notes
You can add any vegetables that you want to the broth. Broccoli and snow peas also work great.
Add vegetables to the broth later if you want them crispier.
Bean sprouts are also delicious added to the Pho along with the herbs.
If you want it spicier add Sriracha or chili garlic sauce to your bowl.
This is a perfect meal for a party! You can have everything cut up and ready to assemble. Everyone is happy because they can pick and choose the elements that they like.