In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn.
In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned.
Add the toasted spices, carrots and fry again for a few seconds.
Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high.
Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend.
Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside.
After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!
Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup.
If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional.
Enjoy!!
Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc.
Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup.
