Created By: Katie Saleh, Wellness coach & cooking instructor
Add broth and 2 cups of water, cinnamon sticks, star anise, ginger and Tamari. Bring to a boil, then turn heat to low and simmer for 45 minutes.
Heat a skillet to medium heat and add 1 TBS grapseed oil. Sautee tofu 10 minutes until browned on all sides. After the broth has simmered for 45 minutes, remove cinnamon sticks and star anise.
Add mushrooms and carrots and simmer 5 minutes. Divide tofu and ramen evenly between four bowls. Add broth to each bowl and serve. Garnish with scallions, lime wedges, an extra drizzle of tamari and chopped basil.
For me, homemade pho is the ultimate healthy comfort food. I love the festive flavors of the cinnamon and star anise, and the richness of the broth.
If you prefer a spicier pho, add a few slices of jalepeno to garnish.
For this recipe, I used my favorite organic buckwheat ramen noodles, by bgreenfood- made with 100% buckwheat flour. Friends in SF can pick it up at Rainbow grocery.
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