Veggie PHỞ

Ingredients

• 1 tsp whole black peppercorns

• 1 cinnamon stick

• 1 whole clove

• 3 star anise

• 1 tsp whole coriander seeds

• 1 large shallot, sliced

• 1 medium piece of fresh ginger, peeled

• 1/4 cup dried shiitake mushrooms

• 2 celery stalks, chopped

• 4 cloves garlic, peeled and crushed

• 1 tsp white miso

• 4 cups water

• 3 cups low-sodium vegetable broth

• 1.5 TBS soy sauce

• 1/2 TBS brown sugar

• 1/2 TBS rice wine vinegar

• 3 fresh basil sprigs

• 3 cilantro sprigs

• 1 TBS Persimmon Ginger Bitters

Method

1. Warm 2 TBS vegetable oil in a pot, add in cinnamon, clove, anise, & black peppercorns, & coriander. Stir occasionally, until fragrant, about 1 minute

2. Then add shallot, garlic, mushrooms, ginger & celery - cook until ingredients are softened & browned, about 8 minutes

3. Then add in miso, water, broth, soy sauce, brown sugar, vinegar and herbs

4. Cover, and bring to a boil, cook for about 10 minutes

5. Then, reduce heat to medium-low, and simmer, covered, at least for 1 hour

6. Scoop or strain out solids with a fine mesh strainer & discard

7. Return broth to pot and finally stir in 1 TBS Persimmon Ginger bitters (keep warm on low heat if necessary)

8. Cook rice noodles according to package directions

9. Drain, and rinse cooked noodles, then add to a large soup bowl

10. Ladle broth over noodles, and top with your add in’s of choice, such as: tofu, sprouts, carrots, baby corn, snap peas, green onions, basil or cilantro, jalapeños, lime wedges, chili oil, etc.

11. Broth will keep refrigerated for 1 week

12. Simply rewarm on the stove top for future consumption