1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add in sliced mushrooms, broccoli, and tofu. Cook together until vegetables are soft and tofu begins to brown
2. Pour in Pho Vegetable starter, water, ginger and cinnamon. Bring to boil then reduce to simmer. Continue to cook until vegetables are soft and broth is aromatic.
3. Drain Shirataki noodles in the sink in a colander, then add to the soup and warm through.
4. Remove cinnamon sticks, star anise, and ginger root. Serve with a plate of picked Thai basil, cilantro, jalapeno slices, bean sprouts, lime wedges, and Sriracha sauce on the side for guests to customize to the soup to their liking