Slice up your mushrooms
Place the stock, half the mushrooms, ginger, tamari, gochujang, star anise and cinnamon in a pot.
Bring to a simmer and to simmer for 15 mins.
Rinse the buckwheat noodles and place them in with the stock for the last 10 mins of cooking time.
Heat another pan with the sesame oil, fry the tofu with the maple syrup until crispy.
Add the rest of the mushrooms and sauté with the tofu for the last few minutes.
Plate the pho in large bowls with the tofu, carrot, edamame, mushrooms and chilli on top.