Vegan Pho Noodle Soup

Vegan Pho Noodle Soup

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Still, sometimes you want something cleaner and lighter, or something you can make with just what you have on hand. (And it’s surprising how few of the ingredients here are at all difficult to find. (The shiitakes are the real workhorses of this recipe – they flavor the broth and provide texture in the finished bowl.) This recipe isn’t – and isn’t aiming to be – a substitute for beef pho, but with the charred onions and ginger and toasted star anise and cloves (which, along with the beef, are the defining flavors of traditional pho), it has the flavor of the real thing, and it’s plenty delicious in its own right. Let soak for 20 minutes.Step 2Preheat your broiler, and line a small baking sheet with foil. Peel off the outer papery layers of skin off the onions, and put the onions and the ginger on the sheet. When the broiler is ready, broil the onions and ginger until charred and blackened, about 7 minutes. Remove from the oven and set aside until cool enough to handle.Step 3When the onions and ginger are somewhat cooled, peel off the outer, blackened layers from the onions, and remove any seriously burned spots from the ginger. Put the onions and ginger, along with the carrots, in a large stockpot. Drain the mushrooms, reserving the water, and add to the stockpot.Step 4Strain the mushroom water through a fine-mesh strainer into a large measuring cup. (There should be around two cups of water, though don't worry if there's more or less.) Add the mushroom water and enough tap water to the stockpot to equal 4 quarts. Bring everything to a boil over high heat, reduce the heat, and simmer for 90 minutes.Step 5While the broth is simmering, heat a small, dry skillet over medium heat, and toast the star anise and cloves, shaking often, until fragrant, around 4 minutes.

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