Faux Pho is not a Faux Pas!......Vegan Pho

Kind of like a hot pot, but not so much because we are not cooking chunks of veggies or proteins in the pot.  So technically this is my version of a vegan pho.

So why is this so good and when does it taste the best?  If you are fighting a nasty cold or feeling under the weather.  Or, you wake up with a nasty hangover- I promise you will feel as good as new after a hot spicy bowl of this.  Best part?  So freakin' good for you! Please see note below by ingredients, as this dish is very versatile!

So there are a few items in this recipe that I buy in Chinatown.  For one, is Lan Chi Chili Paste with Garlic.

I am familiar with this product from managing an upscale Asian Restaurant in Chicago.  We would use it in spicy bloody mary's or as bases to some recipes.  For this particular recipe, I used it as part of the base of the broth to give it that spicy, garlicky kick.  If you cannot find it, a simple chili paste would work.

Other ingredients are woodear mushrooms and oyster mushrooms.  If you cannot find them fresh, the best route to go is to buy assorted dried mushrooms in a package.  You can find this at most grocery stores.  Just rehydrate them in your broth and you are good to go!

Vegan Pho

Ingredients/Directions
***you can add in any and all ingredients you desire.  The base is really what makes the hot pot.

Broth:
4 c vegan broth
2 shallots chopped
1 tbsp chopped ginger
1 package dried shitake mushrooms
3 garlic cloves chopped
3 tbsp tamari
1/2 tbsp lan chi chili paste with garlic
 fresh wood ear mushrooms
roughly chopped bok choy
evoo

In a large pot, saute shallots, ginger and garlic for about 3 minutes.  Scoop in chili paste and quickly add broth.  Add in all remaining ingredients, bring to a boil and simmer.

Soup:
2 bundle rice noodles
1/2 package tofu cubed
1 c bean sprouts (washed thoroughly!)
4 scallions chopped
1/2 can bamboo shoot
handful chopped cilantro
lime wedges
sriracha (to taste)
hoisen (to taste)

Cook noodles according to package.  In meantime, add in tofu to broth to let warm.  Once noodles are done, drain and place serving size amount into each bowl.  Then, ladle in broth into each bowl.  Take all the remaining ingredients and distribute to every bowl.

Or, if you are eating this in a communal setting, just add in all the soup ingredients to the broth and share!