The highlight of my sick weekend was discovering Pho at a nearby Vietnamese restaurant. I swear the soup had magical powers as I felt instantly better after having it. Here is my re-take, pretty spot on and just as nourishing.
Ingredients (per huge soup bowl-serves 1-2):
Large handful mung bean sprouts
Assorted vegetables: (bok choy, carrots, broccoli) lightly steamed
3-4oz. rice noodles, cooked and drained
Handful Thai basil, chiffonade
3 oz. tofu, pressed and sliced thin
3 scallions, sliced thin
Broth recipe, below
Optional garnishes: thinly sliced jalapenos, 1 lime quarter, 1 tbsp. hoisin sauce, 1 tsp. sriracha
3 cups vegetable stock
1 3″ cinnamon stick
1″ piece of fresh ginger
1-2 pieces star anise
1/2 onion, quartered
2 tbsp. soy sauce
Place all ingredients in sauce pan and simmer for at least 30 minutes. Drain the broth though a fine colander, leaving the solids behind. Return the broth back to the stove, add the tofu and scallions. Cook over medium-low heat for another 10 minutes.
In a large bowl, place the bean sprouts down, then layer the cooked rice noodles and steamed vegetables. Pour the hot broth over the mixture and top with thai basil, japalenos, hoisin, siracha, and a squirt of lime juice.