Vegetarian Pho

THE BROTH
2 onions, halved
4" nub of ginger, halved lengthwise
80 ounces low sodium chicken borth
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
3 Tbsp Splenda Brown Sugar
2 cans Asian straw mushrooms drained
6 cups bok choy, chopped
4 cups broccoli, chopped
1 cup green onions chopped coarsely
THE BOWLS
2 packages Shartaki tofu noodles cooked
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce

Boil broth: Add ginger, onion, spice packet, brown sugar, fish sauce, salt and simmer uncovered for 1/2 hours. . Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt. Keep doing this until the broth tastes perfect. Add broccoli, bok choy, green onions, and mushrooms. Bring broth back to a simmer. Cook for 10 minutes.

Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of noodles, so make sure you read the directions.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with noodles.As soon as the broth comes back to a boil, ladle into each bowl. Serve immediately. Guests can garnish their own bowls as they wish.

THIS IS A MEAL IN ITSELF.

Serving Size: Makes 4 3 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TROYERK.