Simple Vegetarian Pho

Pho Broth

1 onion, ends removed and sliced in half lengthwise
3 inch piece of ginger, sliced
3 carrots, cut into 2 inch pieces
3 cloves garlic, slightly crushed
6 – 8 dried shiitake mushrooms
2 – 3 lemongrass stalks, cut into 2 – 3 inch pieces and slightly smashed
2 – 3 star anise
1 cinnamon stick
1 tablespoon peppercorns
1 tablespoon fennel seeds
1 tablespoon coriander seeds
12 cups vegetable broth (or half water and broth)
2 tablespoons tamari or soy sauce

carrot slices/ribbons
sugar snap peas
14 oz. firm or extra-firm tofu, cubed
napa cabbage, sliced
14 oz. rice stick noodles or 100% soba noodles

Garnishes

beans sprouts
green onions, sliced
jalapeno, sliced & most seeds removed
cilantro
thai basil (regular basil is fine too)
lime wedges
sambal oeleck chili paste

Prepare the broth: Place the onion and ginger on a small baking sheet. Place under the broiler until the onion and ginger becomes scorched and browned. Slice the ginger. Lightly crush the peppercorns, fennel and coriander seeds. Add them to a tea strainer or tie them up using a piece of cheese cloth and string or small mesh bag. In a large pot or dutch oven, add the ingredients for the pho broth, bring to a boil, cover, reduce heat and simmer for at least 1 hour. You can also make the pho in the crock pot/slow cooker, cook on low for 4 – 6 hours. Taste for seasoning. Strain or remove spices, ginger, lemon grass and onion. Reserve the mushrooms and carrots, once slightly cooled, slice and add back to the pot.

Cook the noodles: Cook noodles according to package directions, set aside.

Prep additional add-ins and garnishes: Gather and prep the add-ins. Serve veggies fresh when serving or add them to the pho broth and heat over medium heat for an additional 10 -15 minutes to soften a bit.

Serve: In individual bowls add noodles, veggies and broth. Top with plenty of bean sprouts, greens onions, jalapenos, cilantro & basil, add a squeeze of lime and some chili paste for heat.

Serves 4 – 6

Notes:

Add any vegetables you prefer or have on hand. Broccoli florets, cut asparagus, bok choy, favorite mushrooms and/or leafy greens.

From simple-veganista.com