Name: Vegan Pho (Vietnamese Noodle Soup) Recipe
Prep time: 30 min
Cook time: 45 min
Yield: 4
Ingredients: For Pho Broth:; 1 large white onion; 1 piece fresh ginger; 5 star anise; 4 whole cloves; 3 sticks Cinnamon; 2 cardamom pods; 1 tbsp whole coriander seeds; 8 cups vegetable stock; 1 tbsp brown sugar; 2 tsp low-sodium soy sauce; 2 tsp rice vinegar; fine sea salt; For Pho Soup:; 7 oz thin rice noodles; 1 tbsp olive oil; 8 oz shiitake mushrooms; 2 heads baby bok choy; 2 cups extra veggies; For Garnishes:; fresh herbs; Bean Sprouts; lime wedges; thinly-sliced chiles; thinly-sliced onions; sauces

Vegan Pho (Vietnamese Noodle Soup) Recipe

How To Make Vegan Pho (Vietnamese Noodle Soup)

This vegan pho recipe gives you a way to recreate this classic Vietnamese noodle soup dish using mushrooms and veggies instead of meat.

Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

For Pho Broth:

1large white onion,peeled and halved
1piecefresh ginger,(3-inch), halved lengthwise
5star anise
4whole cloves
3stickscinnamon,(3-inch sticks)
2cardamom pods
1tbspwhole coriander seeds
8cupsvegetable stock,or mushroom stock, good-quality
1tbspbrown sugar
2tsplow-sodium soy sauce,or tamari
2tsprice vinegar
fine sea salt,to taste

For Pho Soup:

7ozthin rice noodles,uncooked
1tbspolive oil,or any neutral-flavored oil
8ozshiitake mushrooms,thinly sliced
2headsbaby bok choy,halved
2cupsextra veggies,such as sliced carrots, broccoli florets, snow peas, etc., optional

For Garnishes:

fresh herbs,cilantro, mint, and/or Thai basil
bean sprouts
lime wedges
thinly-sliced chiles,Thai bird chiles or jalapeños
thinly-sliced onions,green onions or white onions
sauces,hoisin and/or sriracha

Instructions

Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.
Broil for about 7 to 10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
Meanwhile, as the broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant.
Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.
Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth.
Finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
Then 5 minutes before the soup is ready to serve, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
Add a handful of noodles to each individual serving bowl. Ladle the hot broth and veggies into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
Serve immediately.