Vegetarian Pho

broth:
6 cups low sodium vegetable broth
3 large shallots
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 T. low-sodium soy sauce
12 1/4 inch-thick coins fresh ginger
1 T. brown sugar
1 T. rice wine vinegar
1 t. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup

pho:
1 8 oz. Package rice noodles
1 8 oz. Package Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

broth: place all ingredients in large pot with 8 cups water. Cover, and bring to the boil. Reduce heat to medium-low and simmer, covered, 1 hour. Strain broth and return to pot. Discard solids.

Pho: cook rice noodles according to package directions. Drain and rinse under cold water. Divide among 6 large soup bowls. Ladle broth over noodles and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.