Vietnamese-Inspired Vegan Pho: Recipes by our chefs

Ingredients

• 1 liter vegetable broth
• 2 star anise
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 inch fresh ginger, sliced
• 200g firm tofu, pressed and cut into cubes
• 100g rice noodles
• 1 carrot, thinly sliced
• 1 head bok choy, chopped
• 200g mushrooms, sliced
• 1 small onion, thinly sliced
• Fresh cilantro, basil, and mint for garnish
• Lime wedges for serving
• Soy sauce, to taste
• Sriracha sauce (optional, for heat)