Easy Vegan Pho
Ingredients
Broth
-
1
tablespoon
extra-virgin olive oil
-
1
medium
yellow onion, sliced
-
3
inches
fresh ginger, sliced
-
3
cloves
garlic, sliced
-
2
whole
star anise
-
5
whole
cloves
-
2
sticks
cinnamon
-
1
teaspoon
ground coriander
-
8
cups
vegetable broth
-
2
tablespoons
tamari (gluten-free soy sauce)
-
1
tablespoon
maple syrup
-
to taste
fine sea salt
Assembly
-
8
ounces
rice noodles
-
1
tablespoon
olive oil
-
8
ounces
cremini mushrooms, sliced
-
3
stalks
green onions, chopped
-
1
cup
mung bean sprouts
-
½
cup
fresh cilantro
-
1
medium
jalapeno, sliced
-
to taste
lime wedges
Instructions
- Heat olive oil in a pot over medium-high heat and sauté the onion, ginger, and garlic until golden.
- Add a splash of water to prevent sticking and continue cooking until onions are tender.
- Stir in the star anise, cloves, cinnamon sticks, and coriander, cooking until fragrant.
- Pour in the vegetable broth and tamari, bringing the mixture to a gentle simmer.
- Let the broth simmer uncovered for 15 to 30 minutes for flavor.
- While the broth simmers, cook the rice noodles in a separate pot.
- Sauté the mushrooms in olive oil until tender.
- Once the broth is done, strain out the solids and season to taste with salt and maple syrup.
- Divide the noodles and mushrooms into bowls, ladle the broth over them, and serve with toppings.
Nutrition Facts (estimated)
Servings
4
Calories
362
Total fat
8g
Total carbohydrates
68g
Total protein
6g
Sodium
2497mg
Cholesterol
0mg
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