Vegetarian Pho

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4 cups good quality low sodium vegetable broth

4 cups water

1 cup dried shiitake mushrooms

3 large shallots, thinly sliced

10 cloves of garlic, peeled and thinly sliced

1″ piece of fresh ginger, thinly sliced into 1/8″ pieces

6 tbsp. light soy sauce

2 tbsp. rice wine vinegar

3 star anise

3 cinnamon sticks

1 small handful thai basil stems & leaves

1 small handful cilantro stems & leaves

1/8 ounce package dried rice noodles

2 cups shredded Napa or Savoy cabbage

2 cups fresh mung bean or soybean sprouts

1/2 cup fresh chopped green onions

1/2 cup roughly chopped or torn Thai basil

1/2 cup roughly chopped cilantro

1 lime, cut into wedges for garnish

Optional for serving: sliced fresh jalapenos, Maggi seasoning, extra soy sauce, Sriracha, hot garlic chili sauce

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