A savory Vietnamese soup filled with spices, rice noodles, and fresh herbs! Topped with tofu and mushrooms and a squeeze of lime.
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.
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.
Once the broth has simmered for 20 minutes, take out the spice packet and large pieces of ginger.
Add tofu, mushrooms, and top with herbs and peppers, and a squeeze of lime.