Name: Vegan Pho
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 null white onion (quartered); 1 3-inch piece fresh ginger (halved lengthwise); 4 null star anise; 4 null whole cloves; 2 null cinnamon sticks; 1 tsp coriander seeds; 0.5 tsp fennel seeds; 8 cups water; 8 ounces shiitake mushroom stems; 1 4-inch piece kombu; 0.25 cup tamari (plus more for serving); 2 tbsp avocado oil; 8 ounces shiitake mushrooms (stemmed and sliced); null to_taste sea salt; 2 null baby bok choy (quartered lengthwise); 2 tsp rice vinegar; 8 ounces rice noodles; null to_taste baked tofu; null to_garnish mung beans sprouts (optional); 2 to_garnish jalapeño peppers (stemmed and thinly sliced); null to_garnish fresh basil or thai basil leaves; null to_garnish fresh cilantro; null to_serve lime wedges; null to_serve sriracha or chili oil

Instructions

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1

Preheat the oven broiler to high and line a baking sheet with foil.
2

Make the broth: Place the onion (1 white) wedges and piece fresh ginger (1 3-inch), cut side up, on the baking sheet. Broil for 10 to 20 minutes, or until charred. If the [fresh ginger] is ready before the [white onion]s, remove it from the baking sheet and continue broiling the [white onion] until soft and well charred around the edges.
3

Heat a large pot or Dutch oven over medium heat. Add the anise (4 star), cloves (4 whole), sticks (2 cinnamon), coriander seeds (1 tsp), and fennel seeds (0.5 tsp) and cook, stirring, for 3 minutes, or until fragrant. Add the water (8 cups), [white onion]s, [fresh ginger], shiitake mushroom stems (8 ounces), piece kombu (1 4-inch), and tamari (0.25 cup). Simmer for 30 minutes.
4

Place a fine mesh strainer over a large heatproof bowl and strain the broth into the bowl. Discard the spices, [white onion]s, [fresh ginger], [shiitake mushroom stems], and [kombu].
5

Meanwhile, make the soup: Heat the avocado oil (2 tbsp) in a large skillet over high heat. Add the shiitake mushrooms (8 ounces) and a pinch of [to_taste sea salt] and cook, stirring only occasionally, for 4 minutes, or until the [shiitake mushrooms] are browned and starting to soften.
6

Nestle the bok choy (2 baby) wedges into the skillet so that the cut sides make contact with the pan. Cook for 1 minute, then add the rice vinegar (2 tsp) and cover. Reduce the heat to medium and cook, stirring occasionally, for 5 to 7 minutes, or until the [baby bok choy] is tender. If the pan becomes dry, add water (2 tbsp). Remove from the heat and set aside.
7

Prepare the rice noodles (8 ounces) according to the package instructions, then divide among four large soup bowls. Add the [shiitake mushrooms], [baby bok choy], and [to_taste baked tofu]. Ladle in broth to cover.
8

Top each bowl with [to_garnish mung bean sprouts], if using, peppers (2 jalapeno), [to_garnish fresh basil or thai basil leaves], and [to_garnish fresh cilantro]. Serve with [to_serve lime wedges] for squeezing, [to_serve sriracha or chili oil], and more [tamari].