Spaghetti Squash Pho - Forks Over Knives

Ingredients

• 1 medium spaghetti squash, halved lengthwise
• 1 3-inch piece fresh ginger, peeled and sliced
• 1 3-inch piece fresh turmeric, peeled and sliced
• 4 leaves Thai basil, plus additional for garnish
• 6 cloves garlic, quartered
• 1 teaspoon black peppercorns
• 2 cups low-sodium vegetable broth
• 2 heads baby bok choy, sliced (8 oz.)
• 4 oz. fresh shiitake mushrooms, stemmed and thinly sliced
• ½ of a 12-oz. package extra-firm silken tofu, cut into four ¼-inch-thick slabs
• 1 teaspoon reduced-sodium soy or tamari sauce
• 1 cup shelled edamame, steamed
• 1 cup matchstick-cut carrots
• ½ cup slivered radishes
• ½ cup slivered scallions
• Lime wedges
• Sriracha sauce (optional)
• Freshly ground black pepper (optional)