Step 1

Option 1: Place onion and ginger onto a baking sheet, and brush on some oil. Broil them on high for 7-10 minutes, or until they start to char. Remove and set aside. In the meantime, toast spices in a Dutch oven for 2-3 minutes.Option 2 (charring straight on the stove): Heat up some oil in a Dutch oven over medium-high. Place in onion and ginger, and let them char for a few minutes on each side. Add in spices and fry for another 2-3 minutes.

Step 2

Next, add charred onion and ginger (if you are going with option 1), vegetable broth and shiitake mushrooms to the pot. Bring the mixture to a simmer, and let it cook for 30 minutes.

Step 3

Using a strainer, strain out all the onion, ginger, mushrooms, and spices. Save the mushrooms and slice them thinly. They can be used as a topping later.

Step 4

Add soy sauce and sugar. Give it a stir and add salt to taste.

Step 5

While the soup is simmering, cook the noodles according to their package’s instructions. Drain and rinse them under cold water after they are done cooking.

Step 6

Place tofu cubes, cornstarch, and salt in a container. Place the lid on, and toss until the tofu cubes are well coated.

Step 7

Heat up a tablespoon of oil in a non-stick pan/cast iron skillet. Add tofu to the pan and fry for 2-3 minutes on each side, or until most sides are browned. Set aside.

Step 8

Divide the noodles, tofu, mushrooms, and toppings of choice among 4 bowls.

Step 9

Ladle the broth over the noodles and toppings. Enjoy your vegan pho while hot!