Vegan Pho
Servings: 2 -4 servings
Ingredients
- Two 3-inch cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion peeled and quartered
- 4- inch piece of fresh ginger peeled and halved lengthwise
- 4 cups 32 ounces vegetable stock or broth
- 4 cups water
- 2 tablespoons soy sauce
- 6 ounces one large handful rice noodles
- 1 tablespoon your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- salt
Garnishes
- mung bean sprouts
- sprigs of fresh Thai basil
- cilantro
- Sprigs of fresh mint
- thinly sliced green onions mostly green parts
- very thinly sliced fresh jalapeño omit if sensitive to spice
- small wedges of lime
Instructions
- Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes.
- Add the onion, ginger, water, broth, and soy sauce and raise the heat to high and bring the mixture to a boil. Then reduce the heat to maintain a gentle simmer for 30 minutes to give the flavors to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the shiitake mushrooms, I added it to the broth and cooked the mushrooms until they were tender. But feel free to cook this separately.
- Once the broth is done cooking, strain out the onions, ginger, and spices. The easy way is to use a small metal sieve, but you can also strain the mixture through a colander into another large bowl. Don’t forget to leave the mushrooms in the broth.
- Season it to taste with salt and then add the cooked noodles. I love eating pho with tons of vegetables so feel free to add steamed broccoli or steamed bok choy.
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