Vietnamese noodle soup (Phó) with tofu

Ingredients for 6 servings:

• 2 tbsp oil
• 6 star anise
• 3 tbsp coriander seeds
• 2 tsp fennel seeds
• 4 tsp cumin, whole
• 2 seeds (cinnamon seeds)
• 160 g carrot(s)
• 100 g celery
• 60 g leek
• 60 g parsley root(s)
• 2 small onions
• 10 cloves garlic
• 20 g ginger
• 16 g shiitake mushroom(s), dried
• 3.2 liters of water
• 3 tsp salt
• 6 tbsp soy sauce
• 5 tsp brown sugar
• 20 g coriander
• 500 g rice noodles, wide
• salt water
• 360 g pak choi
• 2 tbsp oil
• 300g tofu
• 300 g mung bean sprouts
• 1 bunch of coriander leaves
• 3 chili peppers, red
• 3 limes
• Sea salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 11 hours 15 minutes

vegetarian

For the broth, chop the carrots, leeks, celery, parsley root, onions, ginger, and garlic. Heat the oil and briefly fry the spices. Then add the vegetables and simmer for 2-3 minutes. Deglaze with water, add the mushrooms, salt, and soy sauce, and simmer with the lid on for about 2 hours. After 40 minutes, add the coriander and sugar and simmer. After 2 hours, pour the broth through a sieve and press out the vegetables with a spoon. The broth can be prepared the day before. The tofu can also be marinated the day before. To do this, mix the soy sauce with the finely chopped chilies and the lime juice. Cut the tofu into strips and add them. Place in a covered bowl in the refrigerator. For the garnish, cook the noodles in salted water according to the package instructions and then refresh. Cut the bok choy into strips (stems and leaves), sauté the stems in a pan for a few minutes, then add the leaves briefly. Sear the tofu for 3 minutes. Divide the tofu among 6 soup bowls, add the bok choy, place a small handful of sprouts into each bowl, and scatter with rice noodles, if desired. Then pour in the broth. Add a squeeze of lime juice and a few coriander leaves to each serving, and serve. Place the remaining sprouts, chili rings, quartered limes, and coriander on a large platter. This way, everyone can refine their soup as desired.