It has been a while since I've posted a recipe. So here's one for Faux Pho with Tofu soup I made Monday after my red eye flight from San Francisco.
A while ago I received a few coupons from Nasoya Brand. I've used their wonton wrappers and tofu before, and this time bought their Chinese noodles and firm cubed tofu to make this soup. The rest was inspired by the Pho Daring Cooks challenge and the broccoli I had sitting in my refrigerator.
This is an incredibly easy soup to make: it is perfect for the cold and rainy weather we are having in DC, and is great for leftovers.
2 star anise
1 teaspoon cumin seeds
2 cups vegetable broth
2 cups water
3 garlic cloves, smashed
1 tablespoon roughly chopped ginger
1/2 onion, roughly chopped
1 orange pepper, sliced
8 ounces firm cubed tofu
1 cup broccoli florettes
2 teaspoons chili sauce
1/2 teaspoon fish sauce
1 tablespoon hoisin sauce
Chinese noodles, cooked per package direction
1. In a heated pot roast star anise, cloves and cumin seeds for a few minutes.
2. Add the liquid, ginger, garlic and onion, bring to a boil, lower the heat and simmer for 20 minutes. Strain the liquid and put back into the soup pot.
3. Add the rest of the ingredients (other than noodles and lime wedges) and cook for 5 minutes.
4. Adjust the seasoning.
5. Add noodles to a soup bowl and cover with a few ladles of the liquid, tofu, and vegetables.
6. Serve with a lime wedge.