Spaghetti Squash Pho

Scoop seeds out of spaghetti squash. Place, cut sides down, in a 2-quart square baking dish. (Squash halves will overlap slightly.) Microwave 5 to 8 minutes or until starting to soften. (Squash will not be fully tender at this point.) Cool until easy to handle. Use a fork to scrape pulp into a 4- to 6-quart pot. Place ginger, turmeric, basil, garlic, and peppercorns on a double-thick 8-inch square of 100-percent-cotton cheesecloth. Bring up corners and tie closed with 100-percent-cotton kitchen string. Add to pot with broth and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 20 minutes, adding bok choy and mushrooms the last 5 minutes. Meanwhile, heat a large nonstick skillet over medium- high. Toss tofu slabs with soy sauce. Sear tofu in hot skillet 2 minutes per side or until browned and crisp on edges. Remove and discard seasoning bag from pot, squeezing with tongs to remove liquid. Serve squash mixture in bowls topped with tofu, edamame, carrots, radishes, scallions, and additional Thai basil. Serve with lime wedges and, if desired, sriracha sauce and cracked black pepper. Prep-time: 20 MINUTES / Ready In: 1 HOUR Makes 8 cups