Pho-Vietnamese Noodle Soup

Ingredients

• 2 (14.5 ounce) cans chicken broth
• 2 star anise pods, or more to taste
• 3/4 tablespoon ginger paste
• 1 teaspoon sriracha hot sauce, or more to taste
• 4 ounces tofu, cubed
• 1/2 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup chopped carrots
• 1/2 (8 ounce) package dried thin rice noodles
• 1 tablespoon chopped green onion

Directions

Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.

Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water.

Remove star anise from broth mixture.

Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.