Vegetarian Pho Soup

If you have every been to Vietnam and tasted Pho (pronounced 'fur') you will know how amazing this soup is.  Traditionally it is eaten for breakfast!
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INGREDIENTS

• Two cinnamon sticks
• 3  whole cloves
• 2  star anise
• 1 large white onion, peeled and quartered
• 4-inch piece of fresh ginger, peeled and halved lengthwise
• 4 cups vegetable stock or broth
• 4 cups water
• 2 tablespoons reduced-sodium tamari or soy sauce
• one large handful rice noodles
• 1 tablespoon mild extra-virgin olive oil or your neutral-flavored oil of choice
• 5 ounces thinly sliced shiitake mushrooms (or any mushrooms you can find)
• Salt
• 1 block of firm tofu cut into small squares

Garnishes

• Mung bean sprouts
• Sprigs of fresh coriander
• Sprigs of fresh mint
• Thinly sliced green onions (mostly green parts)
• Very thinly sliced fresh chilli
• Small wedges of lime

INSTRUCTIONS

1. Warm a medium soup pot  over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
2. In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
3. To prepare the mushrooms, warm the oil in a medium skillet over medium heat. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
4. Once the broth is done cooking, strain out the onions, ginger and spices. Season it to taste with extra tamari and/or salt if needed.
5. Ladle the broth into bowls, add cooked noodles, tofu and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.