Simmer chicken broth/stock with some soy sauce and fish sauce. Add tofu cubes, vegetables I had in the refrigerator, (mushrooms, bok choy, garlic slices, and scallions), and warm thoroughly. Ladle the pho over tender rice noodles in a bowl. Top with hot chili oil, roasted garlic from Thailand, and crushed peanuts. My American version of Vietnamese pho with a Thai twist.