Wild Mushroom Vegan Pho

Combine the dried mushrooms, onion, celery, ginger, garlic, 6 cups water, soy sauce, and five-spice powder in a 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 1 hour. Strain the mixture through a fine-mesh sieve lined with a double layer of cotton cheesecloth; discard solids. Return the liquid to the Dutch oven. Return to a boil. Stir in the noodles and edamame; simmer, uncovered, for 2 minutes. Add the bok choy, fresh mushrooms, and broccoli; cook for 3 minutes more or until noodles are pliable. Divide soup into bowls, and serve with toppings and lime wedges for squeezing. Prep-time: 30 MINUTES / Ready In: 50 MINUTES Makes 8 cups Serving size: 2 cups