Pho Ingredients 900-mL carton vegetable or chicken broth, about 3 1/2 cups (875 mL) 1 cinnamon stick 1 thin

hin slice ginger 1 star anise (optional) 1/2 tsp (2 mL) each granulated sugar and hot chili-garlic sauce 1/2 of a 350-g pkg extra-firm tofu or 1 cup (250 mL) chopped cooked chicken 2 cups (500 mL) sliced shiitake or button mushrooms Bundle of thin rice vermicelli noodles, about 1 in. (2.5 cm) thick 2 green onions, sliced 1/4 cup (50 mL) shredded mint or basil Handful of bean sprouts (optional) 1 lime Instructions Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 min. Remove and discard cinnamon, anise and ginger. Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 min. Add to broth. If using chicken, add now. Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 min. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.