For the Pho Broth:
In a large pot, add the vegetable broth, sliced onion, sliced ginger, minced garlic, cinnamon sticks, star anise pods, whole cloves, soy sauce (or tamari), maple syrup (or vegan sweetener), rice vinegar, and toasted sesame oil.
Bring the broth to a simmer over medium heat, and let it gently simmer for about 30 minutes to allow the flavors to meld.
After simmering, taste the broth, and adjust the seasonings with salt and pepper as needed. Strain the broth through a fine mesh strainer, discarding the solids, and return the clear broth to the pot.
For the Pho Bowl:
Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
In a separate pot, blanch the sliced mushrooms and bok choy (or baby spinach) in boiling water for 1-2 minutes until they are slightly tender. Drain and set aside.
Assembling the Vegan Pho Bowl:
Divide the cooked rice noodles among serving bowls.
Arrange the blanched mushrooms, bok choy (or baby spinach), bean sprouts, and fresh herbs on top of the rice noodles.
Ladle the hot Pho Broth into each bowl, submerging the vegetables and noodles.
Serve the Vegan Pho with lime wedges and sliced chili peppers on the side for added zing and heat.
Optionally, provide Hoisin sauce and Sriracha sauce for diners to customize their Pho to their preferred taste.
Nutrition Facts per Serving (approximate values):
Calories: 334
Total Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 680mg
Total Carbohydrate: 69g
Dietary Fiber: 7g
Sugars: 8g
Protein: 9g
