Easy Pho (chicken Or Tofu)

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 2
• 900 ml vegetable broth (875 ml) or 900 ml chicken broth, about 3 1/2 cups (875 ml)
• 1 cinnamon stick
• 1 slice gingerroot
• 1 star anise (optional)
• 1/2 teaspoon granulated sugar, and
• 1/2 teaspoon hot chili-garlic sauce
• 0.5 (350 g) package extra firm tofu or 1 cup chopped cooked chicken
• 2 cups sliced shiitake mushrooms or 2 cups button mushrooms
• 1 bunch of thin rice vermicelli, about 1 in. (2.5 cm)
• 2 green onions, sliced
• 1/4 cup shredded mint or 1/4 cup basil
• handful bean sprouts (optional)
• 1 lime

Recipe

• 1 pour broth into large saucepan set over high heat. add cinnamon, ginger, anise, sugar and chili-garlic sauce. bring to a boil. then simmer over medium-low until flavourful, 5 to 10 minute remove and discard cinnamon, anise and ginger.
• 2 meanwhile, cut tofu into cubes. remove and discard shiitake stems. slice mushrooms. oil a large frying pan and set over medium-high heat. add mushrooms and tofu. stir often until tofu is golden around edges, 5 minute add to broth. (if using chicken, add now.) bring to a boil, then stir in noodles, separating as you add. boil gently, stirring often, until noodles are tender, 3 to 5 minute
• 3 stir in onions and mint, then ladle into soup bowls. top with bean sprouts and serve with lime wedges.