Comforting Veggie and Tofu Pho
[Vegan]

For the Broth:

• 4 quarts water
• 1 large onion, peeled & quartered
• 10 cloves garlic, crushed
• 4-inches fresh ginger, sliced
• 1 leek, cleaned and cut into 1-inch slices
• 2 large turnips, peeled & quarted
• 1 large sweet potato, peeled & quartered
• 4 large carrots, peeled & cut in 1-inch slices
• 6 whole shiitakes
• 2 stalks lemon grass, trimmed, smashed & cut in thin slices
• 8 star anise pods
• 1 tablespoon whole cloves
• 2 tablespoons black peppercorns
• 2 tablespoons coriander seeds
• 2 cinnamon sticks
• 4 tablespoons tamari
• 4 tablespoons ume plum vinegar
• 1 tablespoons ume plum paste
• 3 tablespoons coconut sugar
• 1 tablespoon toasted sesame oil
• 1 lime, juiced

For the Pho Noodle Soup:

• 1 package rice noodles
• 1 package firm tofu, cubed & toasted
• 1 bunch asparagus, thinly sliced
• 1 head baby bok choy, chopped
• 1 cup snap peas, shelled or chopped
• 1 cup bean sprouts
• 3-4 scallions, sliced thinly
• handful fresh cilantro, basil, mint
• lime wedges