Ingredients
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For the Broth:
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8 cups vegetable broth
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1 onion, peeled and halved
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2 -inch piece of fresh ginger, sliced
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2 cinnamon sticks
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4 star anise pods
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3 cloves
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2 cardamom pods
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1 teaspoon coriander seeds
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1 teaspoon fennel seeds
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 Salt and pepper to taste
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For the Bowl:
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8 oz (225g) rice noodles
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1 cup mushrooms, thinly sliced
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1 cup bean sprouts
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1 cup fresh herbs (cilantro, mint, Thai basil)
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1 lime, cut into wedges
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1 Sriracha sauce, for spiciness (optional)
Directions
Serve the Vegan Vietnamese Pho Noodle Soup with lime wedges and sriracha sauce on the side for added flavor and spiciness. Enjoy!
Customize your pho by adding your favorite veggies or tofu for extra protein. This vegan Vietnamese soup is full of aromatic flavors!
Steps
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1
Done
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In a large pot, add the vegetable broth, onion halves, ginger slices, cinnamon sticks, star anise pods, cloves, cardamom pods, coriander seeds, and fennel seeds. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes to infuse the flavors. Remove and discard the solids. |
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2
Done
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While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside. |
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3
Done
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In a separate pan, sauté the sliced mushrooms in a bit of vegetable broth until they soften, about 5 minutes. |
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4
Done
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Once the broth is ready, stir in the soy sauce, maple syrup or agave nectar, and season with salt and pepper to taste. |
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5
Done
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To assemble the bowls, divide the cooked rice noodles among four serving bowls. Top with the sautéed mushrooms, bean sprouts, and fresh herbs. |
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6
Done
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Carefully ladle the hot broth over the noodle and vegetable mixture. |
