Vegan pho

Ingredients

• For the broth
• 2 Brown onions, halved
  
• 1 Thumb sized piece of ginger, roughly sliced
  
• 1 Bulb garlic, skin removed
  
• 2 Star anise
  
• 2 Cinnamon sticks, broken into pieces
  
• 4 Cloves
  
• 1 tablespoon Coriander seeds
  
• 2 Dried shiitake mushrooms
  
• 4 Coriander stems
  
• ¹/₂ teaspoon Fennel seeds
  
• 1 Leek, white and green parts, roughly chopped
  
• 3 Carrots, roughly chopped
  
• ¹/₄ Green cabbage, roughly chopped
  
• ¹/₂ Daikon, roughly chopped
  
• 6 cups Vegetable stock
  
• 2 tablespoons Gluten-free soy sauce
  
• 2 tablespoons nutritional yeast mixed with 4 tbsp water – sediment discarded
  

• To serve
• 200 grams Rice noodles, cooked
  
• ¹/₄ Green cabbage
  
• ¹/₂ Head broccoli
  
• 1 Carrot, julienned
  
• ¹/₂ Daikon, julienned
  
• 2 Heads bok choy
  
• 2 Spring onions
  
• Small handful coriander
  
• 1 Lime, quartered
  
• 125 grams Tofu, cubed and baked for 15 mins on 200 degrees C