Easy Vegetarian Pho

• servings: 2 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 star anise

1 cinnamon stick

1 tablespoon whole peppercorns

¼ teaspoon whole cloves

5 cups water

½ small yellow onion, cut into 1” chunks

2 garlic cloves, crushed

1 2-inch piece of fresh ginger, sliced in half

4 ounces shiitake mushrooms, stems removed and reserved

¼ cup tamari, more to taste

1 tablespoon rice vinegar, more to taste

2 scallions, finely chopped

2 baby bok choy, sliced lengthwise into quarters

½ cup frozen edamame

4 ounces cooked rice noodles

Lime slices

Mung bean sprouts

Fresh herbs: basil, mint, and/or cilantro

Sriracha, sliced thai chiles, or sliced jalapeños

Directions

In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.

Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.

Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions. Simmer 15 minutes.

Add the bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.

Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, sriracha, chili peppers, and more tamari on the side.