Plant based pho, a vegan alternative to the beefy original

INGREDIENTS

• 8 ounces brown rice noodles
• 1 stem lemongrass, smashed with the back of knife
• 1 ounce dried porcini mushrooms
• 10 cups water
• 1 tablespoon Hoison sauce
• 1 other chili sauces such as sciracha, chili paste, hoison, whatever you like
• 3 inch piece of ginger, charred in a hot pan
• 1 pound firm tofu, drained and pressed of excess moisture
• 1 tablespoon Bragg's liquid aminos, or soy sauce
• 1 jalapeno, sliced thin
• 2 shallots, charred in a hot pan
• 2 cups mung bean sprouts
• 1 pinch pepper
• 1 pinch salt
• 1 lime, cut into eight pieces
• 1 bunch cilantro
• 8 shitake mushrooms, stems removed
• 1 tablespoon Mrs. Dash or other salt free seasoning, this is used to replace MSG
• 1 Leek, tough part removed and cleaned well
• 3 cloves of garlic, smashed
• 1 bunch basil leaves
• 1 rib celery
• 3 tablespoons Bragg's liquid aminos, or soy sauce