I have found that Pho is all about the broth. A great broth makes a great pho. The broth is on the time consuming side, but it is worth it!
15 oz silken extra firm tofu, cubed & browned
4 oz Shirataki Noodles
1/2 cup cooked Broccoli
1/2 cup cooked Boy Choy
1 TB Olive Oil
1 cup of Pho Broth
For Pho Broth:
1 onion, chopped in quarters
2 carrots, cut in large pieces
2 inch piece fresh ginger root, peeled and halved lengthwise
3 cinnamon sticks
5 star anise
1 tsp soy sauce (no MSG!)
4 cups mushroom broth
Char onion and ginger under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise and cloves over medium-low heat, stirring. When spices have a good aroma, add mushroom stock, soy sauce, carrots, charred onion and ginger. Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For Tofu, Noodles and Vegetables:
Cut tofu into cubes and spray with Olive Oil from a Misto. Lay tofu cubes flat on cookie sheet. Bake at 400 for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside. Set aside.
Lightly steam your vegetables for 5 minutes. Place Shirtaki noodles in a colander and rinse very well for 5 minutes. This is key to using and enjoying Shirataki noodles. Rinse and rinse well! Set aside.
Combine tofu, noodles and vegetables in a bowl and add broth. This is 1 big serving.