Veggie Pho

Directions

1. Heat a griddle on low and toast the larger spices from the pho seasoning packet (like star anise or cinnamon) until they become fragrant.

2. Pour the vegetable stock and 1½ cups of water into a small pot on a side burner.

3. Once the spices are toasted and fragrant, place them in the included seasoning bag with the remaining spices, tie it closed, and add it to the pot.

4. Increase the griddle to medium-high. Place the halved onion (cut side down), garlic, and ginger on the griddle and char them until browned.

5. Add the charred onion, garlic, and ginger to the broth and let it simmer for about 15 minutes.

6. After simmering, remove the seasoning bag and the charred aromatics from the broth.

7. Sauté the bok choy and mushrooms in about 1 teaspoon of light olive oil until softened, then add them to the broth and simmer for another 5 minutes.

8. Boil water separately and pour it over the rice noodles in a bowl. Cover and let them sit for 5 minutes to soften.

9. Place the softened rice noodles in serving bowls.

10. Ladle the hot broth and veggies over the noodles.

11. Top with your choice of tofu, bean sprouts, green onions, soy sauce, or sriracha.

12. Serve and enjoy!