My pho broth: Simmer the following in a medium pot: 
1 med onion
1/2 c dried shitaki
5 cloves garlic
3 tbs or whatever soy sauce
4" or so of ginger
2 tsp Veg Better than Boullion
5 black peppercorns
2 cinnamon sticks or a bunch of powdered
2 star anise
2-3 bay leaves
2 tbsp whole corriander
4 lemongrass stalks (remove the outermost dirty leaves, tear up the other tough leaves to use along with the edible core). 
Simmer 1hr or so. Strain stuff out. Best if you smoosh the garlic and onion thru the strainer so you get that into the broth. Serve with lots of great pho stuff. LIME JUICE IS NECESSARY. This probably doesn't taste like pho, but it's delicious. Scott will eat this the next time any of us get sick. Way better than Ben's HLG tea.

Vegetarian Phở (Vietnamese Noodle Soup)
Serves 2
Broth 1 large onion, peeled and halved 2-inch piece fresh ginger root, peeled and halved lengthwise 3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon 1 star anise  2 cloves 1 teaspoon coriander seeds 4 cups unsalted vegetable stock 2 teaspoons soy sauce 4 carrots, peeled and coarsely chopped
Noodles 1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Toppings (optional) Protein such as fried or baked tofu, bean curd skin, or seitan Mushrooms Vegetables such as bok choy, napa cabbage, or broccoli
Garnishes 1/2 onion, very thinly sliced 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb Hoisin sauce, sriracha (optional)
For the broth Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.  In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.  Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
Noodles and Toppings While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.) While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.