Pho Broth

8 to 10 cups water

2 whole star Anise

1 cup sliced mushrooms - dark roasted

1 large cut potato- russet - dark roasted

2 stalks cut celery - dark roasted

1 cup sliced onion, not sweet - dark roasted

3 bay leaves

4 Tbsp Mock fish sauce

4 pieces peeled Ginger - dark roasted

1 Tbsp Cloves

2 Pcs - 3" long whole cinnamon

4 Large cloves garlic - dark roasted

4 Tbsp Soy Sauce

4 Tbsp Sweet Rice Wine

1 Tsp Salt , optional

4 Tbsps Mushroom Seasoning

1 package of Vegan Noodles, 4 serving size

1 bunch Sweet Thai Basil

1 large Jalapeño thinly sliced

1 bunch scallions

1 bunch fresh cilantro

1 lime cut in quarters

1 cup fresh bean sprouts

Dark roast vegetables, garlic and ginger on flat iron, frying pan or air fryer ( 400° for 12 - 15 minutes ) stir every 5 minutes to prevent burning. When everything is dark and caramelized,,,

Place everything in a large stock pot, bring to a rolling boil for 5 minutes. Lower to a simmer and continue cooking for 1 hour. Add cinnamon, anise, and cloves and let si.mer for 15 minutes. Now remove all the vegetables and use a sieve to catch all the smaller pieces and discard into compost pile. Return pure broth to stock pot and add any extra vegetables you like ( mushrooms, bok choy or other leafy green ) Simmer and let it continue to cook 5 minutes. Broth is ready to serve.

Serve with cooked Vegan Ramen Noodles, rice noodles, mung bean or udon noodles, diced silken tofu, scallions, cilantro, sweet Thai basil, bean Sprouts (flash boil sprouts and place in ice water immediately to stop cooking process) , lime and Sriracha.

Makes enough broth for 4 to 6 servings

Leftover broth can last 4 days in fridge or freeze for up to 3 months.