Vegetarian Pho with Mushroom Broth and Rice Noodles

Soak the dried shiitake mushrooms in 4 cups of hot water for at least 30 minutes, or until softened. Reserve the soaking liquid, strain through a fine-mesh sieve to remove any grit.

If desired, roast the onion, ginger, and garlic: Preheat oven to 400°F (200°C). Place the quartered onion, sliced ginger, and crushed garlic cloves on a baking sheet. Roast for 20-25 minutes, or until slightly charred. This step intensifies their flavor (Optional).

In a large stockpot, combine the reserved shiitake mushroom soaking liquid, vegetable broth, sliced cremini mushrooms, rehydrated shiitake mushrooms (sliced), roasted onion, ginger, and garlic (if roasted; otherwise, add raw), star anise, cinnamon stick, and fennel seeds (if using).

Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. The longer it simmers, the richer the broth will be.

Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.

Season the broth with soy sauce, rice vinegar, brown sugar (or maple syrup), salt, and black pepper to taste.

While the broth is simmering, prepare the rice noodles according to package directions. Usually this involves soaking them in hot water until softened, or briefly cooking them in boiling water.

If using tofu, pan-fry or bake the tofu cubes until golden brown and crispy. (Optional)

To assemble the pho, divide the cooked rice noodles among bowls. Top with bean sprouts, julienned carrots, and cooked tofu (if using).

Ladle the hot mushroom broth over the noodles and vegetables.

Garnish with fresh Thai basil, cilantro, green onions, and sliced jalapeño (if using). Serve immediately with lime wedges for squeezing.