Vegan Pho (Vietnamese Noodle Soup)

  Recipe contributed by Joey's Plate

Serves 4

INGREDIENTS

• 2 true cinnamon quills
• 2 whole cloves
• 1 tsp ground coriander seeds
• ½ tsp ground ginger
• 6 cups water
• 1 vegetarian bouillon cube
• 1 Tbsp tamari (or more to taste)
• 1 small onion, chopped
• 2 inch piece of ginger, sliced in 4
• 400 g rice noodles (flat, not stringy)
• 6 large shiitake mushrooms
• 1 cup shimeji mushrooms (bottom ends removed)
• 2 baby bok choy, sliced lengthwise in 4 pieces
• ½ cup okra, thinly sliced
• 2 fresh jalapeño peppers, thinly sliced (optional)
• 1 cup bean sprouts
• Fresh Thai basil sprigs
• Fresh mint sprigs
• 2 green onions, thinly sliced
• 1 Lime, cut in wedges

DIRECTIONS

1. In a medium pot over low heat, roast the cinnamon quills and cloves for about a minute, stirring frequently.
2. Add the water, veggie broth cube, ground spices, fresh ginger, onions, and the chopped stems of the shiitake mushrooms.
3. Bring to a boil, reduce heat and simmer for 25 minutes, then strain and pour the broth back in the pot
4. Slice the shiitake mushroom caps and add them to the broth along with the shimeji mushrooms, tamari and green onions. Simmer for 10 minutes.
5. In separate pots, cook rice noodles according to directions and steam the bok choy and okra for 2 minutes.
6. Pour the broth into bowls, add noodles, bok choy and okra, then garnish with remaining ingredients.