Veggie Pho

This vegetarian version of the classic Vietnamese pho is packed with flavorful vegetables and aromatic spices.

Ingredients - Serves 4

In a large pot, bring the vegetable broth to a boil.
Add the ginger, garlic, star anise, cinnamon stick, cloves, coriander seeds, salt, and pepper. Simmer for 30 minutes to infuse the broth with flavors.
Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
In a separate pan, sauté the tofu, mushrooms, and carrots until tender.
Remove the spices from the broth and discard.
To serve, divide the cooked rice noodles, sautéed vegetables, bean sprouts, and bok choy among bowls.
Ladle the hot broth over the ingredients in each bowl.
Garnish with fresh basil, cilantro, and a squeeze of lime juice.
Serve hot and enjoy!