Pho-Vietnamese Noodle Soup - cooking recipe

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

Preparation

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.