Vegetarian (or not!) Pho with Zoodles

star anise pods

whole cloves

whole coriander seeds

green cardamom pod

black peppercorns

large cinnamon stick

large onion peeled and quartered

piece fresh ginger 3-inches

water

large leeks tough ends cut away, halved lengthwise, cleaned and cut in thick slices

medium turnips peeled and cut in wedges

large carrots peeled and sliced thick

dried shitake mushrooms (can substitute 2 ounces fresh mushroom stems)

head garlic cut in half

stalks lemongrass trimmed, smashed with a knife, and sliced

salt

low-sodium miso Eden's Shiro brand is a great low-sodium option

coconut sugar may use raw brown or other sugar, as available

fish sauce (nuoc mam), to taste (optional; vegans can omit or sub soy sauce)

large zucchini (optional; may substitute with cooked rice noodles)

vegetables of choice, lightly cooked (I recommend broccoli florets, sliced medallion carrots, canned/whole straw mushrooms)

pan-fried tofu slices

lime slices (for garnish)

hoisin sauce (for garnish)

Sriracha sauce (for garnish)

bean sprouts (for garnish)