Vegan Pho

Ingredients

• 2 Tbsp. vegetable oil
• 4 star anise pods
• 2 cinnamon sticks
• 8 whole cloves
• 1 tsp. coriander seeds
• ½ tsp. fennel seeds
• 1 medium onion, quartered
• 1 medium carrot, scrubbed, coarsely chopped
• 2 medium celery stalks, coarsely chopped
• 1 2" piece ginger, peeled, coarsely chopped
• 1 5x3" piece kombu
• ½ cup dried shiitake mushrooms
• 1 Tbsp. rock sugar or 2 tsp. raw sugar
• 1 Tbsp. white miso
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1 14-oz. block firm tofu
• 3 Tbsp. vegetable oil
• 2 tsp. soy sauce, divided
• 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces
• 2 heads of baby bok choy, halved lengthwise
• Kosher salt
• 12 oz. medium-width rice stick noodles
• Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving)

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