A fragrant vegan spicy Pho-style broth with rice noodles. Phở (pronounced fuh), is a Vietnamese noodle soup - traditionally not plant-based and simmered for hours to create a depth of flavour. This is my take on a vegan version - a fresh and spicy broth, almost a cross between Pho and Thai Tom Yum - a hot and sour soup.
With plenty of fresh aromatics and umami-packed ingredients like miso, seaweed and dried mushrooms, this broth is ready in under 30 mins, with all the flavour you're expecting from a slow-simmered broth. You can also make this as spicy or as mild as you'd like - use medium chilies with the seeds removed for a milder broth, or use birds eye chilies with the seeds and drizzle with some chili oil for an extra hit of heat.
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