This vegetarian pho is a play on the classic beef-based pho. With zucchini noodles and soft boiled eggs, this bowl is the perfect light lunch or dinner! Serves 3 to 4.
1. Adapted from The Kitchn and Bon Appétit.br][br]2. If you’re not the biggest fan of star anise, just leave it out. Also, if whole cloves are difficult to find, 1/2 teaspoon of ground cloves work, too. [br][br]3. The noodles should be softened in the hot broth but not mushy.[br][br]4. Update 6/29/15: I mistakenly named this recipe vegetarian pho even though there is fish sauce in the recipe. For a full vegetarian version, use soy sauce instead of fish sauce.[br][br]4. I made my vegetable broth from scratch using [this recipe from the Kitchn.