SIMPLE VEGAN PHO

Ingredients Scale 1x2x3x Pho Broth 1 onion, ends removed and sliced in half lengthwise 3 inch piece of ginger, sliced 3 carrots, cut into 2 inch pieces 3 cloves garlic, slightly crushed 6 – 8 dried shiitake mushrooms 2 – 3 lemongrass stalks, cut into 2 – 3 inch pieces and slightly smashed 2 – 3 star anise 1 cinnamon stick 1 tablespoon peppercorns 1 tablespoon fennel seeds 1 tablespoon coriander seeds 12 cups vegetable broth (or half water and broth) 2 tablespoons tamari or soy sauce Add ins carrot slices/ribbons sugar snap peas 14 oz. firm or extra-firm tofu, cubed napa cabbage, sliced 14 oz. rice stick noodles or 100% soba noodles Garnishes beans sprouts green onions, sliced jalapeno, sliced & most seeds removed cilantro thai basil (regular basil is fine too) lime wedges sambal oeleck chili paste

Instructions Prepare the broth: Place the onion and ginger on a small baking sheet. Place under the broiler until the onion and ginger becomes scorched and browned. Slice the ginger. Lightly crush the peppercorns, fennel and coriander seeds. Add them to a tea strainer or tie them up using a piece of cheese cloth and string or small mesh bag. In a large pot or dutch oven, add the ingredients for the pho broth, bring to a boil, cover, reduce heat and simmer for at least 1 hour. You can also make the pho in the crock pot/slow cooker, cook on low for 4 – 6 hours. Taste for seasoning. Strain or remove spices, ginger, lemon grass and onion. Reserve the mushrooms and carrots, once slightly cooled, slice and add back to the pot. Cook the noodles: Cook noodles according to package directions, set aside. Prep additional add-ins and garnishes: Gather and prep the add-ins. Serve veggies fresh when serving or add them to the pho broth and heat over medium heat for an additional 10 -15 minutes to soften a bit. Serve: In individual bowls add noodles, veggies and broth. Top with plenty of bean sprouts, greens onions, jalapenos, cilantro & basil, add a squeeze of lime and some chili paste for heat. Serves 4 – 6