Vegan Pho (Vietnamese Noodle Soup)

tifflovestofu.com

pepitajobo

Broth

1 Fuji apple (peeled, remain whole)

1 pear (peeled, remain whole)

1 small daikon (peeled and chopped into 3 chunks)

1 yellow onion (peeled, cut in half)

1 thumb sized ginger (peeled)

5 to 6 celery sticks (remove white ends of each stalk)

1 cinnamon stick

1 tsp coriander seeds

3 cardamom pods

10 cloves

6 star anise

ingredient-item

¼ cup mushroom seasoning

1 tbsp salt

1 cube Pho Chay Spice Cube (optional, found at most Asian grocery stores)

Water (enough to fill ⅔ of the pot)

Cooked Vegetable Toppings

2 king oyster mushrooms (sliced lengthwise)

2 carrots (chopped, 1 inch pieces)

1 tbsp mushroom seasoning

1 tbsp garlic salt

1 tbsp vegetable oil (or any neutral oil)

Raw Vegetable Toppings

Handful of bean sprouts

2 to 3 mint sprigs (finely chopped)

2 to 3 thai basil sprigs (no need to chop, simply peel each leaf off the stem)

2 green onions stalks (chopped)

2 cilantro sprigs (finely chopped)

1 lime (quartered)

¼ white onion (thinly sliced)

Other

1 lb. banh pho tuoi (fresh or dry rice stick noodles)

2 tbsp sriracha

2 tbsp hoisin sauce

Directions at tifflovestofu.com

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