Epimeles — Vegan Pho with Carrots

Name: Epimeles — Vegan Pho with Carrots
Ingredients: 1 recipe pho broth (about 2 1/2 quarts); 3/4 pound rice noodles, preferably wide ones; 2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne; 2 cups edamame (can use frozen, thawed); 6 ounces tofu, cut in matchsticks; 1/2 cup Asian or purple basil leaves, or Italian basil, slivered; 4 scallions, chopped, or 1/4 cup chopped chives; 1 cup chopped cilantro (optional); Several sprigs fresh mint; 2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade); 2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste); 2 to 3 limes, cut in wedges

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Vegan Pho with Carrots and Tofu | Easy Vegan Main Course | Martha Rose Shulman's Recipe | Perfect Vegetarian Soup

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Ingredients

1 recipe pho broth (about 2 1/2 quarts)
3/4 pound rice noodles, preferably wide ones
2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
2 cups edamame (can use frozen, thawed)
6 ounces tofu, cut in matchsticks
1/2 cup Asian or purple basil leaves, or Italian basil, slivered
4 scallions, chopped, or 1/4 cup chopped chives
1 cup chopped cilantro (optional)
Several sprigs fresh mint
2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade)
2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste)
2 to 3 limes, cut in wedges