• In a large, heat proof bowl. Add the kelp and dried mushrooms. Cover with 2 cups of boiling water to rehydrate the mushroom. Reserve this broth for later use in recipe. This should sit for an hour to get all the umani flavor.
  1 ounce Dried Shiitake mushrooms, 1 large piece - Kelp, 2 cups Water

Making the stock

• In a very large pot (like a dutch oven) add 3 cups of water and the 3 cups of vegetable broth.
  3 cups Low Sodium Vegetable broth, 3 cups Water
• Prepare fresh mushrooms by separating mushroom caps and mushroom stems to be used in broth base. Rinse and slice mushroom caps. Reserving the sliced caps for later use.
  3-4 packages Mushrooms - About 24 to 32 oz of mushrooms depending on size of container. Whatever you like Button, Portobello, Oyster
• Roughy chop the following; mushroom stems, carrots, onion, ginger. Add to pot. Add salt, bay leaves, tamari soy to pot along with five spice powder. Note: in making the stock we will be discarding these vegetables. Bring to boil around 5 minutes and then reduce to simmer. Cover and let simmer for 60 minutes.
  3 Carrots, 1 Onion , 4 Bay Leaves, ¼ cup Tamari sauce, 2 Inch piece Ginger, 1 teaspoon Five-spice powder, 2 teaspoons Salt, ½ teaspoon Maple syrup
• In a large skillet add reserved sliced mushroom caps, salt and pepper to taste. Sauté mushrooms about 5 minutes. Reduce heat and cook another 10 minutes until mushroom are cooked. Set aside.
  2 tablespoons Olive Oil, Add set aside sliced Mushroom Caps
• Return to step 1, the bowl of kelp and dried mushrooms will have made a concentrate. Reserving the liquid. Strain kelp and rehydrated mushrooms. Discard kelp. Add reserved liquid to pot of broth. Optionally - chop and add rehydrated mushrooms to broth. These mushrooms can be chewy so you may not want to add to soup. Cook another 5 minutes
• Add lime juice and bring mixture to boil then turn off heat.
  3 teaspoons Lime juice
• Cook rice noodles
  1 package Rice Noodles

Assembling Pho

• Put cooked noodles in a bowl, add broth , spinach and garnish with red pepper flakes and parsley
  1 package Spinach or Bok Choy