Vegan Pho

For Not Fish Bouillon Cubes

Vegan Pho (Serves 4-6)

• 3 Edward & Sons® Not-Fish™ cubes dissolved in 6 cups water
• 2 cups Mushrooms, chopped (button, shiitake, etc.)
• 1 lb. Extra firm tofu, drained, pressed and cut into ½ inch cubes
• 3 whole star anise
• 1 tsp. ground cloves
• 1 Large onion quartered
• 1 tsp Ground ginger
• 2 Cinnamon sticks
• 2 Tbsp soy sauce/tamari
• 8 oz. Cooked rice noodles
• 1 cup Julienned carrots

1. Pour broth into a large saucepan and bring to a simmer over high heat.
2. Add onion, ginger, cinnamon, star anise, cloves and soy sauce to pan.
3. Simmer for at least 30 minutes. Add a bit of water if mixture reduces too much.
4. Coat a large nonstick skillet with oil and cook tofu until golden brown (about 10 minutes) over medium heat.
5. Remove tofu, put on paper towel. When broth has simmered, remove star anise and cinnamon sticks.
6. Add mushrooms, simmer about 4 minutes until tender.
7. Add carrots, simmer just until slightly softened (about 1 minute).
8. Divide noodles and tofu among bowls and ladle broth over top.
9. Enjoy!