Plant-based pho

I live in Los Angeles, where driving by restaurants with names like 9021-Pho, Pho-Shizzle, Pho-King, and unPhogettable is the norm. Unfortunately, most restaurant pho is extremely high in sodium, so I don’t stop. However, my plant-based version has coconut aminos, no meat products, and all the veggies. 

Ingredients:

• 8 cups vegetable broth
• 3 large shallots, sliced
• 4 garlic cloves, roughly chopped
• 2 whole star anise pods
• 3 whole cloves
• 2-in piece ginger, sliced
• 2 3-in cinnamon sticks
• 1 tbsp coconut aminos or tamari, plus more to taste
• 8oz mung bean or rice noodles
• 1 tbsp coconut oil
• 2 cups sliced shitake mushrooms
• 7oz extra-firm tofu, pressed and cubed
• 1 cup julienned carrots

Optional toppings:

• 1⁄4 cup chopped Thai basil
• 1⁄4 cup chopped fresh cilantro
• 1⁄4 cup chopped fresh mint
• 1⁄4 cup sliced scallion
• 2 cups mung bean sprouts
• 1⁄4 cup thinly sliced chili peppers
• 1⁄4 cup slivered almonds or sunflower seeds
• 1 lime, cut into wedges

In a large pot, heat the broth, shallots, garlic, star anise, cloves, ginger, and cinnamon sticks. Bring to a simmer, then cover and let simmer for 25–30 minutes. Stir in coconut amino's, adding more if needed.

Cook the mung bean noodles according to the package directions. Drain and rinse under cold water. Set aside.

In a large skillet, heat the coconut oil over medium-high heat. Add the mushrooms and tofu and sauté for 7 minutes.

Add the mushrooms and tofu to the broth along with the cooked noodles and carrots. Stir to combine. Simmer for 1 minute, then serve hot with your choice of toppings and a squeeze of lime.