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Vegan Pho Recipe
Source
Prep Time15 min |
Cook Time45 min |
Total Time1 hr |
Ingredients
| Broth | ||
| 4 | green or spring onions | |
| 1 | cinnamon stick broken into pieces | |
| 1 | star anise (or leave out) | |
| 1 | tbsp | peppercorns |
| 2-3 | whole cloves | |
| 1 | heaping teaspoon | coriander seeds |
| 8 | cups | vegetable stock NOT bouillon or boxed, see note above |
| 1-2 | inches | fresh ginger root peeled |
| 3 | cloves | garlic crushed |
| small handful | dried shiitake | |
| 1 | Fuji apple peeled, cored, and cut into chunks (optional) | |
| Add-Ins | ||
| 14 | oz | extra-firm tofu |
| 1-2 | T. | tamari |
| 1 | tsp | agave nectar or maple syrup, or more to taste |
| 3.5-7 | T | nutritional yeast flakes |
| 2⁄3 | cup | hot water |
| 10 | oz | narrow flat rice noodles larger size is okay |
| 4 | baby bok choy quartered lengthwise | |
| 3.5 | oz | fresh shiitake mushrooms |
| 10 | snow peas trimmed | |
| To Serve | ||
| 1⁄2 | lime cut into 4 wedges | |
| 1⁄2 | cup | cilantro sprigs whole or chopped |
| 1⁄2 | cup | mint leaves torn into small pieces |
| 1⁄2 | cup | basil leaves torn into small pieces |
| 2 | green onions thinly sliced (optional) | |
| 1 | chile thinly sliced (optional) | |
| sriracha to taste | ||
| tamari to taste (optional) | ||
Prep Notes
1 day before: Defrost 8 cups of stock
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