Easy Vegan Pho

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: PHO BROTH INGREDIENTS:

1 large white onion, peeled and halved

3-inch piece of fresh ginger, halved lengthwise

5 star anise

4 whole cloves

3 (3-inch) cinnamon sticks

2 cardamom pods

1 tablespoon whole coriander seeds

8 cups good-quality vegetable stock (or mushroom stock*)

1 tablespoon brown sugar

2 teaspoons low-sodium soy sauce or tamari

2 teaspoons rice vinegar

fine sea salt, to taste

subheading: PHO SOUP INGREDIENTS:

7 ounces uncooked thin rice noodles

1 tablespoon olive oil (or any neutral-flavored oil)

8 ounces shiitake mushrooms, thinly sliced

2 heads baby bok choy, halved

optional: 1 to 2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.)

garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

Directions at gimmesomeoven.com

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