Pho with Tofu and Veggies

1. Sauté onions and ginger over medium heat until soft.
2. Simmer 1 gallon vegetable broth over medium-low heat.
3. Add ginger and onion to broth.
4. Place cloves, cinnamon, and anise in seasoning pouch, and add to broth.
5. Add sugar, salt, and fish sauce to broth.
6. Allow to simmer 15-25 minutes, remove seasoning pouch.
7. Allow to continue warming over low heat for a further 25-30 minutes.
8. Prepare rice noodles according to instructions on packaging.

Once broth and noodles are prepared, assemble!

I like to put the tofu and crunchy vegetables on the bottom of a bowl, under the noodles, so that they are cooked slightly when you add the warm broth.

Top with bean sprouts, cilantro, basil, jalapeños, onion, scallions, hoisin, sriracha, and lime wedges!