Vegan Pho

bonappetit.com

Garyplv

A mix of dried shiitake mushrooms, kombu (dried kelp), and miso to bring a nuanced complexity to the broth.

subheading: BROTH:

2 Tbsp. vegetable oil

4 star anise pods

2 cinnamon sticks

8 whole cloves

1 tsp. coriander seeds

½ tsp. fennel seeds

1 medium onion, quartered

1 medium carrot, scrubbed, coarsely chopped

2 medium celery stalks, coarsely chopped

1 2" piece ginger, peeled, coarsely chopped

1 5x3" piece kombu

½ cup dried shiitake mushrooms

1 Tbsp. rock sugar or 2 tsp. raw sugar

1 Tbsp. white miso

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

subheading: NOODLES AND ASSEMBLY:

1 14-oz. block firm tofu

3 Tbsp. vegetable oil

2 tsp. soy sauce, divided

14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces

2 heads of baby bok choy, halved lengthwise

Kosher salt

12 oz. medium-width rice stick noodles

Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving)

Directions at bonappetit.com

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