Stovetop Vegan Pho

Ingredients (for 4 servings)

• 1 whole — For the broth
• 1 whole — cinnamon stick
• 10 whole — cardamom pods
• 4 whole — star anise pods
• 1 tablespoon — whole cloves
• 1 teaspoon — whole black peppercorns
• 1 teaspoon — whole fennel seeds
• 1 teaspoon — whole coriander seeds
• 1 whole — yellow onion, peeled and cut into wedges
• 2 whole — heads of garlic
• 4 whole — oneinch pieces of ginger
• 1 whole — sweet corn, cut into two‑inch segments
• 1 whole — carrot, cut into 1‑inch chunks
• 1 whole — small daikon, cut into 1‑inch chunks
• 5 whole — dried shiitake mushrooms, stems removed
• 1 whole — long piece of kombu (kelp, 5+ inches)
• 1 whole — sachet Umami Dashi (or 1-2 tsp of white miso paste)
• 1 whole — Noodles and toppings
• 7 ounces — extra‑firm tofu, cubed
• 1 whole — ¼ teaspoon garlic powder
• 1 whole — ¼ tsp five‑spice
• 8 ounces — rice vermicelli or glass noodles, cooked
• 1 whole — lime, cut into wedges
• 1 whole — ½ cup cilantro
• 1 whole — ½ cup thinly sliced onion
• 1 whole — Optional 1 cup mung bean sprouts, 1 bunch Thai basil