Spicy Vegetarian Pho

steps

1. In a large pot over medium heat, bring the stock to a simmer. Bring a separate large pot of salted water to a boil.
2. Meanwhile, put dried mushrooms in a small bowl and cover with hot tap water. Place a plate over mushrooms to keep them submerged. Soak until softened, about 10 minutes. Drain mushrooms, discard soaking liquid (or reserve it for another use, such as cooking grains), and discard woody cores from mushrooms. Roughly chop mushrooms and add them to simmering stock along with the fresh mushrooms and tofu. Cook until mushrooms are softened, about 2 minutes.
3. Place the gochujang in a small bowl and add 1 large ladle of warm stock. Whisk together, then return the mixture to the stock and stir well to combine. Add spinach and cook just until wilted, about 1 minute. Season stock to taste with salt.
4. In the pot with salted boiling water, cook the noodles until they have just softened but still have a bit of bite (2 minutes for fresh or up to 6 for dried). Drain noodles in a colander. Warm 4 large soup bowls in a 300-degree oven for 1 minute, or in the microwave for 30 seconds. Evenly divide noodles between bowls.
5. Ladle soup over noodles and evenly distribute vegetables and tofu among the bowls. Divide the sesame seeds, chile oil, sesame oil, julienned onion, and scallions among the bowls.
6. Serve immediately with a platter full of bean sprouts, Thai basil, cilantro, sliced radishes, and lime wedges to add to your soups as you like. Have a bottle of Bragg Liquid Aminos and some gochujang on hand to stir into your soup.

Vietnamese Vegetarian Stock
Makes 4 quarts