Homemade Vegan Vietnamese Pho

dried shiitake or flower mushrooms OR 3 tbsp + 1 tsp of mushroom broth powder

medium onions

large daikon, peeled and cut as coins, 1" thick

inches of ginger, washed well, halved and pounded with a pestle or heavy object to release the juices

water (3 L)

pieces of star anise

coriander seed

whole fennel seeds

pods of cardamom

cassia bark

cloves

king oyster mushrooms, sliced into 2 inch slivers

olive oil

Salt to taste (I used a scant 2 tbsp)

package pho noodles, boiled

soft tofu, drained and cut into 1" segments OR fried tofu, sliced (whichever you prefer really)

Sliced cha lua chay (Vegan Vietnamese sausage, you can find this in some Asian food markets in the frozen section)

Culantro leaves (ngo gai)

Thai basil leaves (rau qua)

Bean sprouts, washed well

Lime, cut into wedges

Hoisin sauce,

Sriracha,