For the vegetarian pho, cut the onion, shallots, garlic and ginger into coarse pieces, unpeeled. Heat a saucepan, add the vegetable pieces, cinnamon stick and cloves and lightly sauté all ingredients.
Add vegetable soup and soy sauce and simmer, covered, for 30 minutes. Pour soup through a strainer into a fresh saucepan. Season to taste with soy sauce or salt.
Prepare noodles according to package directions. Cut kumquat into thin slices. Divide the cooked noodles, lettuce strips and kumquat slices between 2 soup bowls. Add a teaspoon each of hoisin sauce and chili sauce.
Bring the soup to a boil again and pour into the soup bowls. It is best to serve the vegetarian Pho with chopsticks and a spoon.
Preparation Tip:
Instead of kumquat, you can also use lemon or lime slices. Fresh herbs or finely chopped young onion go very well in the vegetarian pho.
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