Vegan hotpot

Wash & prep - 

1 green onion diced

1/2 cup shredded purple cabbage

3 leaves of basil sliced

1/2 cup of cilantro chopped

4 baby corn ears sliced into julienne pieces

10 pieces of alba clamshell mushrooms

Cooked on the low setting in a crockpot for 12 hours - 

9 cups of water

3 pieces star anise

1 large stick of cinnamon

1 onion quartered

3 large yellow beets quartered

4 stalks of green onion chopped

1 large jalapeno pepper seeded and cut into half

2 thumb sized pieces of ginger peeled

handful of cilantro

1/2 cup of peeled garlic

(This is my recipe for a pho inspired vegan broth)

Set aside in a soup bowl - 

1 cup cooked maifun rice noodles

extra cilantro 

shredded red cabbage

On the stove top heat up the broth in a pot to a rolling boil. 

Add in the veggies. 

Simmer for about 5 minutes. 

Pour the broth & veggie mixture over the noodles and raw veggies.