Vegan Pho (Vietnamese Noodle Soup) Recipe

Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements.  Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. 

Broil for about 7 to 10 minutes, until the tops of the onion and ginger are slightly charred.  Remove and set aside.

Meanwhile, as the broth is simmering, cook the noodles separately al dente according to the package instructions.  Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. 

Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant. 

Add in the charred onion, ginger, stock, and stir to combine.  Continue cooking until the broth reaches a simmer.  Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.

Strain out (and discard) the onions, ginger and spices.  Stir the brown sugar, soy sauce and rice vinegar into the hot broth. 

Finally, taste and season the broth with salt as needed.  Continue simmering on medium-low, covered, until ready to serve.

Meanwhile, heat the oil in a sauté pan over medium-high heat.  Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden.  Remove from heat. 

Then 5 minutes before the soup is ready to serve, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.

Add a handful of noodles to each individual serving bowl.  Ladle the hot broth and veggies into the serving bowls.  Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.

Serve immediately.