For the pho broth, dry toast the spices (star anise, cloves, cinnamon, allspice and coriander) in a large pot under medium heat until fragrant. Add chopped lemongrass, sliced ginger, roughly chopped onion and garlic. Cover with vegetable broth and water, add whole dried shiitake mushrooms and bring to a boil under medium heat. Reduce the heat and let the broth simmer for 30 minutes.

When the pho broth is done, strain it through a sieve, keeping the shiitake mushrooms. Slice them and add to the soup. Add miso paste dissolved in a ladle of hot broth. Try the soup and add soy sauce to taste.

While the broth is on the stove, bring a large pot of water to a boil and cook your rice noodles as per package directions (usually about 3 minutes). Rinse them under cold water to stop the cooking process.

Clean them and chop mushrooms if needed. Separate out the large bok choy leaves and add them to the strained broth together with spiralized or julienned carrots.Add spinach after about 4-5 minutes and cook for 2 more minutes.

Distribute snow peas and bean sprouts among the bowls and poor the soup over them. They don’t need to be cooked.

Choose any (or all) of the above-mentioned garnishes and add to the bowls. Add more soy sauce and freshly ground black pepper to taste. Enjoy!