Vegetarian Pho

For the broth:

1 unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
2 three-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 T soy sauce
salt

For the soup:

8 oz seitan/mock duck/vegetarian stir fry strips
1 lb rice noodles
6 scallions, thinly sliced (both green and white parts)
1 to 1.5-cups bean sprouts
handful of basil, whole or cut into strips
cilantro leaves, whole
lime wedges
hoisin sauce
sriracha chili paste

To make the broth, heat a large pot over medium/high heat. Add the
onion, shallots, garlic, ginger, cinnamon sticks, star anise, and
cloves. Dry roast, stirring occasionally, until the vegetables begin
to char. Add the stock and soy sauce and bring to a boil over high
heat. Turn down the heat and simmer for 25 min or longer (reduce
broth to taste). Strain into a clean pot and discard the solids.
Taste the broth and add salt if necessary. Keep hot over low heat.

Prepare the rice noodles. Place in a large bowl. Pour boiling water
over the noodles to cover, and soak until softened.

To assemble the soup, add the seitan to the warm broth and allow to
heat through. Drain the soaked noodles and divide evenly among the
serving bowls. Scoop the seitan out of the broth and distribute
among the bowls. Ladle hot broth over the noodles and seitan. Serve
the pho with all the other garnishes on a separate platter, and allow
everyone to season as they wish.