Vegan Pho

Directions

1. Heat a stock-pot over medium-low heat. Add cinnamon sticks and whole spices and toast for a minute or so, just until spices become fragrant.
2. Add onion, garlic, ginger, mushrooms and carrots followed by broth and water. Bring to a boil, reduce to a simmer and add soy sauce and cilantro. Let simmer for about 1 hour, until broth has reduced by about half. Taste and add salt as needed.
3. Just before straining broth, cook noodles according to package directions and prep all toppings you will be using.
4. Strain broth. Divide noodles into two large bowls. Pour broth on top then add bean sprouts, scallions, herbs, limes and slices of chili peppers.

1. To bulk this bowl up a bit, add cooked tofu to the toppings.