Once you have a good pho soup you want to have over and over again. I am no specialist of pho soup but I did my best to make it the most flavorful as I could!
- 500 ml vegetable broth
- 3 dried shiitake mushrooms
- 1 small carrot
- few broccoli florets
- 1 garlic clove, sliced
- spring onion, chopped
- 1 anis star
- 1 whole clove
- 1 small cinnamon stick
- small piece of ginger, sliced
- soy sauce
- 1 serving of cooked rice noodles
- white radish slices
- coriander, basil, spring onion
- sliced tofu
- bean sprouts
- fresh chili or chili flakes
Combine vegetable broth (or water if you don’t have any broth) in a pot. Add shiitake mushrooms, sliced carrot, onion, garlic, ginger and all the spices. Bring to a boil and cook on medium heat for 20-25 minutes. Add broccoli florets in the middle of cooking.
Meanwhile prepare the noodles, slice the tofu and radish or any additional vegetables you will use.
Once your broth is ready, add soy sauce, remove the spices, pour the broth to a bowl, add noodles, tofu and vegetables. Top up with herbs, bean sprouts, tofu and chili.