This recipe was taken from www.thekitchn.com and the photo is from deviantart.com... because we gobbled this down way too fast to take a picture :)
Vegetarian Phở (Vietnamese Noodle Soup): Serves 2 so double up if feeding more!
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick
1 star anise (or 1/2 tsp of anise seed)
1 teaspoon coriander seeds
4 cups vegetable stock
2 teaspoons soy sauce/tamari sauce if gluten free
2 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Protein such as fried or baked tofu
Mushrooms (cremini or shiitake)
Vegetables such as bok choy, napa cabbage, or broccoli
1/2 onion, very thinly sliced
2 green onions, thinly sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil
Hoisin sauce, sriracha (optional)
For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the noodles
While broth is simmering, cook noodles according to package instructions
For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.