Vegetable Pho Recipe

Broth:

• 3 star anise
• 4 whole cloves
• 3 cinnamon sticks
• 2 cardamom pods
• 1 large white onion, peeled and halved
• 4-inch piece of fresh ginger, halved lengthwise
• 4 c. vegetable broth
• 4 c. mushroom broth
• 1 tbsp. coconut sugar
• 2 tbsp. soy sauce
• Salt to taste

For assembly:

• 8 oz. thin rice noodles
• 1 tbsp. sesame oil
• 8 oz. mixed mushrooms (shiitake, enoki, etc.)
• 4 soft-boiled eggs
• Julienned carrot
• Thinly sliced scallions and/or fresh cilantro
• Sky Valley Sriracha

1. To make broth, heat a large stock pot over medium heat. Add the star anise, cloves, cinnamon sticks and cardamom and toast for a few minutes, stirring occasionally, until fragrant and toasted. Add the onion, ginger, both types of broth, coconut sugar, soy sauce and salt. Stir well and bring to a boil, then reduce heat to low and simmer for at least 30 minutes (or up to a few hours for more flavor).
2. Strain the broth into a separate pot and discard the spices/onion/ginger.
3. Meanwhile, cook rice noodles according to package directions.
4. In a separate pot, bring a few inches of water to a boil. For soft-boiled eggs, boil for about 7 minutes, then immediately transfer to ice cold water to stop the cooking process.
5. Heat sesame oil in a skillet over medium heat. Once hot, add mushrooms and sauté until browned (about 8 minutes).
6. Ladle broth into a bowl, add cooked rice noodles, mushrooms, soft-boiled eggs, carrot, fresh herbs and Sky Valley Sriracha.