Whether a vegetarian pho is a proper pho is a question for another time, but this tofu-rich noodle soup was delicious. Your pho is only as good as your broth, and I made a great one with kombu and mushrooms to give it some depth and all-around umami goodness. Charred onion and ginger and cinnamon, star anise and cloves gave it that characteristic aroma and flavor. Unfortunately the rice noodles were the weak point; still haven’t found a good source for pho noodles. In addition to the dry fried tofu, I added some sauteed mushrooms and bok choy, and as always, the finishing touches are key: