Delish Pho Soup

1. Turn oven to broil and place rack on the top rung.
2. Toss onions and ginger with coconut oil and turn out onto a baking sheet. Broil for 5-8 minutes, or until lightly charred.
3. In a large soup pot, dry toast fennel, coriander, anise, and cloves until fragrant. Add bay leaves, vegetable stock, onion quarters and ginger, coconut aminos or tamari, and carrots.
4. Bring to a boil, then reduce heat to low, cover, and simmer for at least one and ideally two hours.
5. While broth is simmering, blanch vegetables and roots of choice until vibrant in color and prepare any tofu or tempeh if using. Set aside until broth is ready.
6. Prepare rice or buckwheat noodles as instructed on package and set aside.
7. Uncover broth and strain into another pot, discarding all solids. Taste and season until you achieve balance between the warmth of spice and saltiness.
8. To serve, divide noodles between bowls and add desired toppings. Ladle broth over top and serve with accompaniments on a side plate.
9. Enjoy a warm and toasty week!