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:
Born in Baltimore and raised in Cincinnati, I have lived on both coasts and driven back and forth across the country a number of times. I now have the "midlife opportunity" to do so on two wheels.
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