Source: Food52, August 18, 2013

Ingredients

Broth

2 shallots, charred in a hot pan
3 inch piece of ginger, charred in a hot pan
1 stem lemongrass, smashed with the back of knife
1 ounce dried porcini mushrooms
8 shiitake mushrooms, stems removed
1 leek, tough part removed and cleaned well
1 tablespoon Mrs. Dash or other salt free seasoning 
3 tablespoons Bragg’s liquid aminos or soy sauce
10 cups water
1 pinch salt
1 pinch pepper
1 tablespoon honey
2 carrots
2-4 cloves garlic
1 rutabaga
3 ribs celery

Baked Hoison tofu, noodles and other toppings

1 pound firm tofu, drained and pressed of excess moisture
1 tablespoon Hoison sauce
1 tablespoon Bragg’s liquid aminos, or soy sauce
8 ounces brown rice noodles
1 bunch cilantro
1 bunch basil leaves
1 lime, cut into eight pieces
2 cups mung bean sprouts
1 jalapeno, sliced thin
1 other chili sauces such as sciracha, chili paste, hoison, whatever you like
2 radishes thinly sliced


Directions

For the Broth:

  1. In a stock pot combine all the ingredients except Braggs, honey, and radish. Bring to a simmer over medium high heat, reduce heat and cook for 1 hour.
  2. Remove shiitake caps, the white part of leek, rutabaga. Slice them and set aside to top each bowl.
  3. Strain broth and return to the pan over low heat. Add Braggs, honey and check salt level. Leave in pot on low while you prepare the rest of your ingredients.
For the Toppings

  1. Pre-heat oven to 375. Slice tofu into four slices, rub hoisin and Bragg’s on to each piece, place on a parchment lined sheet pan and  for bake 30 minutes. Use 1 piece of sliced tofu for each bowl of pho.
  2. In a pot of boiling water, add noodles, cook 5 minutes, drain, and rinse with cold water. Portion into 4 bowls. Top your bowls with some sliced onion, broth, veggies from broth, thinly sliced radish, tofu, and let everyone pick their own toppings.