Vegetarian Pho

To make the broth, heat butter, onions, garlic, carrots and mushrooms in a large pot over medium-high heat until fragrant. Add in vegetable broth, soy sauce, crushed red pepper, ginger, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove from heat and let cool slightly. Strain through a mesh strainer. Discard everything but the mushrooms, put those back into the soup.

Place noodles in warm water and let soften for about 20 minutes. Once softened, rinse and add to the stock. Add in sliced onions and chili powder. Serve with other toppings, like chives, sprouts and cilantro.