“Health starts in the kitchen,” says writer My Nguyen, who created the blog My Healthy Dish based on the goings-on in her own kitchen. All the recipes she shares on her popular Instagram account are first made at home for her family — and this pho shows up on her dinner table at least once a week. Don’t be intimidated if you’ve never made Vietnamese noodle soup. As a busy mom, My is a master of finding ways to take shortcuts in the kitchen — without taking shortcuts on flavor. Make this once and you’ll have the hang of it for future fast pho.

Vegetarian Pho

Serves 4

1 (14-ounce) block firm tofu, drained and pressed (see Tip)

1½ tablespoons coconut oil

12 cups vegetable broth

1 ounce star anise (about 4 pods)

2 ounces grated peeled fresh ginger (about 2 tablespoons)

4 garlic cloves, smashed and peeled

½ medium white onion, diced

1 teaspoon sea salt, plus more as needed

1½ teaspoons light soy sauce

1 tablespoon toasted sesame oil

8 ounces rice noodles

2 cups sliced shiitake mushrooms

4 medium heads baby bok choy, quartered lengthwise

TO SERVE

Fresh Thai basil leaves

Fresh lime juice

Hoisin sauce

Sriracha

1. Slice the tofu into 8 thin rectangular pieces.

2. Melt the coconut oil in a large skillet over medium-high heat. When it shimmers, add the tofu and fry for 3 to 5 minutes per side, until crispy and golden brown on both sides.

3. In a large stockpot, combine the broth, star anise, ginger, garlic, onion, salt, soy sauce, and sesame oil. Bring to a boil over high heat, then reduce the heat to low, and simmer, with the lid ajar, for 30 minutes, or until the flavors have melded.

4. Meanwhile, in a separate large pot, bring 10 cups water to a boil over high heat. Dunk the rice noodles into the boiling water for 30 seconds, just until softened, then drain. Divide the noodles among four bowls.

5. Using a slotted spoon, transfer all the solid ingredients from the broth to a medium bowl and cover, leaving only the clear broth in the pot. Add the shiitakes and bok choy to the broth. Season with a generous pinch of salt and cook until the bok choy and shiitakes start to wilt slightly.

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6. Divide the cooked vegetables, fried tofu, and hot broth evenly among the bowls. Top each with Thai basil leaves, lime juice, hoisin, and sriracha and serve hot.

Tip: To drain your tofu, pat it dry, wrap it in paper towels, then set it on a plate with another heavy plate or other object on top. Let it sit for at least 15 minutes before cooking.

Reprinted from Well+Good. Copyright © 2019 by Well+Good. Photographs copyright © 2019 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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