Instructions

1. Begin by preparing all your ingredients. Slice the onion thinly, and peel and slice the ginger into thin pieces. Rinse the fresh herbs (basil and cilantro) under cold water and set aside. Cut the tofu into bite-sized cubes. If using dried rice noodles, soak them in warm water for about 20 minutes or until softened, then drain and set aside.
2. In a large pot, heat a splash of vegetable broth over medium heat. Add the sliced onion and ginger, and sauté for about 5 minutes until they become fragrant and slightly softened.
3. Add the star anise and cinnamon stick to the pot, stirring to combine with the onion and ginger. Cook for an additional 2-3 minutes to release the spices' flavors.
4. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 10-15 minutes to infuse the flavors of the spices into the broth.
5. While the broth is simmering, in a separate pan, heat a small amount of oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
6. After the broth has simmered, strain it through a fine-mesh sieve into another pot to remove the solids. Return the strained broth to the heat and bring it back to a simmer. Adjust seasoning with salt or soy sauce to taste.
7. In serving bowls, divide the soaked rice noodles evenly. Ladle the hot broth over the noodles, ensuring each bowl gets a good amount of the aromatic liquid.
8. Top each bowl with the sautéed tofu, a handful of bean sprouts, and a generous amount of fresh herbs (basil and cilantro). Squeeze fresh lime juice over the top, and add sliced chili peppers according to your spice preference.
9. Serve the Vegan Pho hot, allowing each diner to customize their bowl with additional lime, herbs, or chili as desired. Enjoy your delicious and fragrant Vegan Pho Noodle Soup!