- Pour veggie broth into large pot and place over high heat. Bring to a simmer

- Cut onion into 4 pieces and clean fresh ginger (no need to remove the skin) and place onto baking sheet and place on BROIL. Cook lightly until charred on top, about 4-5 minutes. Add onion and ginger to broth along with: cinnamon sticks, crushed anise seeds, cloves and soy sauce or Tamari.

- While broth simmers, cook noodles and then drain into a colander and rinse with cold water. Make sure and don’t over cook!

- Coat bottom of large nonstick skillet with oil and place over medium heat. Add cubed tofu and cook until crispy, for about 15-20 minutes, making sure to cook all sides. Remove from heat and transfer to paper towel to press out oil.

- When broth has simmered for at least 30 minutes, use a slotted spoon to remove onion, ginger and spices. Add shiitake mushrooms and let simmer until tender for about 4 minutes. Then add julienne carrots and simmer until slightly tenderized, for about 1-2 minutes.

- Place the warm rice noodles in your bowl and added the crispy tofu on top. After stirring the pho soup stock and turning off flame, ladle it over your tofu and noodles. Create your own masterpiece by adding the toppings you desire. Some of my favorites are: mung bean sprouts, fresh basil, jalapeño rounds, chopped scallions, Sriracha and Hoison Sauce.