Vegan Pho

Serves: 4

Char Onion and Ginger

1 large white onion, cut into quarters
1/4 cup fresh ginger, loosely chopped
1 tsp olive oil

Set an oven rack directly under the broiler and line a baking sheet with aluminum foil.

Heat the broiler to high.

Toss the quartered onion and ginger with oil and lay in a single layer on the prepared baking sheet.

Char onion and ginger under broiler for 20 minutes, turning every 5 minutes until blackened.

Pho Broth

8 cups vegetable broth (next time, prepare just with water, sub water for broth)
6 cups water

3 pods star anise

1 cinnamon stick
1 tsp fennel seeds
1/2 tsp whole cloves
3 tbsp tamari

Add vegetable broth, water, charred onion, charred ginger, star anise, cinnamon stick, fennel seeds, cloves, tamari to large stock pot, allow to simmer for 60 to 90 minutes, uncovered.

Taste test and check whether it needs salt or anything else, add it now.

Use kitchen strainer to pour the broth into a separate container, discarding the vegetables and spices.

Rice Noodles

12 ounces flat rice noodles

Prepare noodles according to the package instruction.

Toppings

1 tbsp fresh mint / basil / cilantro, tear up any combination of mint, cilantro and bail leaves
1 cup bread sprouts, rinsed / serving
1/2 red or green chilies, Sliced / serving
1 green onion, chopped / serving
1/2 lime, quartered / serving

tofu

While the broth is simmering, prepare a large platter of toppings, so that everyone can choose what they want to include in their soup.

Lime should be squeezed over each serving bowl at the last minute.

Assemble

To assemble the bowls, add a generous spoonful of rice noodles to the bottom of a large soup bowl, ladle the broth over top and then allow each person to add whichever toppings they'd like to include in their bowl.

Source: oneingredientchef
Taste Note: Tastes GREAT. This time, I used vegetable broth, next time, prepare this with just water, I think that would make it taste awesome.