Easy Vegan Pho (Pho chay)

There are many types of pho. Influenced by history and place (Vietnam, Japan, China), grandparents, and new age chefs. 

This recipe is a mix of Vietnamese broth, Japanese noodles, and American culture. It's a simple dish full of nutrient rich vegetables, spices, and herbs that's quick, simple, and full of flavor. Ingredients include: Udon organic wheat noodles, Acid League Both Bomb, water, mushrooms, red onion, bok choy, and scallions. Optional add-ons: fresh carrot, fresh cilantro, fresh cucumber, sliced lemon, fresh mint and ginger (fresh or powder).   

1. In a medium size pot add 6 cups of (filtered) water and 6 tablespoons of Acid League Pho Bomb. 

2. Chop up the mushrooms, red onion, bok choy, and scallions and add them to the water. Just enough to cover the surface. (Amount may vary based on the size of your "medium" pot.)

3. Turn on heat to low.

4. Allow broth with vegetables to simmer about 15 - 20 minutes. 

5. While broth is simmering, plate the add on vegetables and herbs. Put aside for later. This includes the mint, cilantro, cucumber, carrot, lemon, and fresh ginger if you have it.

6. Grab another pot and fill it with water

7. Turn this pot's heat to medium.

8. When the water boils, add the Udon wheat noodles. 

7. Allow noodles to boil for 7 minutes. 

8. Drain water from noodles after 7 minutes of boiling.

9. By this time, your broth should be ready.

10. Add your broth, noodles, and add-ons of your choice to a bowl.

11. Use powdered ginger, black pepper, and/or crushes red peppers for some heat. 

12. Taste, eat, enjoy!