Vegetarian Pho (Vietnamese Noodle Soup)

Ingredients (18)

• + 10 cups vegetable stock add to pantry
• + 1 onion, peeled and halved add to pantry
• + ¼ cup soy sauce add to pantry
• + 8 cloves garlic, coarsely chopped add to pantry
• + 2 (3 inch) cinnamon sticks add to pantry
• + 2 teaspoons ground ginger add to pantry
• + 2 pods star anise add to pantry
• + 2 bay leaves add to pantry
• + 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®) add to pantry
• ✓ 2 tablespoons vegetable oil, or as needed
• ✓ 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
• + 8 ounces enoki mushrooms add to pantry
• + 4 scallions, thinly sliced add to pantry
• + ½ cup coarsely chopped cilantro add to pantry
• + 1 lime, cut into wedges add to pantry
• + 2 jalapeno peppers, sliced into rings add to pantry
• ✓ ¼ cup mung bean sprouts
• + ¼ cup Thai basil leaves, torn into bite-size pieces add to pantry