Pho With Spinach and Tofu

You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.

1 recipe vegetarian pho broth
½pound firm tofu, cut in dominoes
Soy sauce to taste (optional)
12ounces soba or wide rice noodles
4 to 6fresh shiitake mushrooms, stems cut away and discarded (can use stems in the broth), caps sliced thin
1generous bunch spinach, stem ends trimmed away, washed thoroughly in 2 changes water, or 8 ounces baby spinach
½cup Asian or purple basil leaves, slivered if large, left whole if small
4scallions, chopped
1cup chopped cilantro
2 to 4bird or serrano chilies, sliced thin or finely chopped (to taste)
6fresh mint sprigs
3 to 4limes, cut in wedges

Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don’t fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. Just before serving, reheat by dunking briefly into a pot of simmering water and drainin

20 minutes