Pho (Keto, Vegan , Gluten Free)

Ingredients

• 8 cups veggie broth
• 2 cups water
• 1 medium white onion chopped
• 1 bunch scallions white parts, chopped
• 6 large garrlic cloves crushed (Not minced)
• 4 whole star anise pods
• 2 inch piece of fresh ginger peeled and thinly sliced
• 1 stick Cinnamon
• 4 whole Cloves
• 1 teaspoon black peppercorn
• 1 tablespoon sugar
• 2 teaspoon siracha
• 1/2 pound Noodles
• 1 bunch Scallions green parts
• 1 bunch cilantro chopped
• 15 whole Fresh basil chopped
• 1 cup Mint leaves chopped
• 2 whole Jalapeno Pepper chopped
• 1 whole Lime wedged
• Siracha (or similar)
• 1 block Extra firm Tofu
• 1 bunch Mushrooms

Instructions

1. Directions
2. • In a large stockpot, pour in broth and water, and bring to a boil
3. • Add onion, white parts of scallions, garlic, star anise, ginger, cinnamon, cloves, peppercorns, sugar, siracha
4. • Reduce the heat and simmer for 30 minutes.
5. • Cook the rice noodles using instructions on noodle package, drain and set aside
6. Serving
7. • Drain, season (salt and pepper and cayenne) and fry the Tofu over oil in pan, set aside
8. • Season (salt and pepper) mushrooms and saute in pan with oil., set aside
9. • Line all the garnishes on the table so that everyone can access
10. • Put desired amount of noodle in a bowl
11. • Using a strainer and ladle. Ladle desired amount of broth through the strainer and into the bowl over the noodles
12. • Let everyone put desired garnishes on top