Recipe: Yummy Vegetarian Pho

Vegetarian Pho. Traditionally, pho is made with strips of beef, and the broth is flavored with fish sauce. To make mine vegetarian, I substituted shiitake mushrooms for the beef and used tamari (or soy sauce) instead of the fish sauce. It's possible to have vegetarian pho with this broth made from soy sauce and a blend of spices like star anise and cinnamon.

Vegetarian Pho The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. This vegan pho does not only burst with flavor, but it's also super easy to make! You can cook Vegetarian Pho using 25 ingredients and 14 steps. Here is how you cook it.

Ingredients of Vegetarian Pho

1. You need of Broth.
2. Prepare 2 Cups of Vegetable Broth.
3. You need 2-3 Cups of Water.
4. You need 2 tablespoons of Soy Sauce.
5. Prepare 2 of Large White Onions (Quartered).
6. Prepare 1 of Medium Piece of Ginger (peeled, cut into chunks).
7. It's 1 of Leek.
8. You need 3 of Large Carrots.
9. It's 5 of Dehydrated Shitake Mushrooms.
10. It's 2 Stalks of Lemon Grass.
11. You need Handful of Cilantro.
12. It's 3 of Whole Star Anise.
13. You need 2 of Cinnamon Sticks.
14. You need 8 of Whole Cloves.
15. It's 6 of Garlic Cloves (Peeled, finely chopped).
16. It's of Toppings.
17. You need Pack of Rice noodles.
18. Prepare Handful of Bean Sprouts.
19. Prepare 2 Bunches of Pak Choi.
20. It's 1 of Jalapeno.
21. You need 2 Cloves of Garlic.
22. It's Bunch of Thai Basil.
23. You need Bunch of Cilantro.
24. It's 1 Pack of Shitake Mushrooms (any mushrooms can work).
25. You need to taste of Sriracha.

Welcome to soup heaven and let's get the slurping started! This vegetarian pho is an exception, though. The broth, which picks up great flavor from the spices, a slight sweetness from the carrots, and the subtlest of charred aromas from the onion and ginger, is what truly makes this soup for me. To make the broth, heat a large pot over medium-high heat.

Vegetarian Pho instructions

1. Quarter the onions and peel the ginger. Cut the ginger into large chunks.
2. Preheat the oven to the broiler (as hot as it can go- heat coming from the top of the oven)..
3. Put onions and ginger on a baking tray and put in oven for 5 minutes or so (keep any eye on this- the idea is to have the onions and ginger char slightly). Take out of the oven and set aside..
4. Heat a stock pot on medium heat, and put the spices in the pot. Let the spices toast for about 2 minute. They will start to smell!.
5. While toasting the spices, cut the carrots and leek into 1 inch chunks. Crush the lemon grass (this brings out of the flavour), and cut in half lengthwise..
6. Proceed to add all the vegetables: onions, ginger, garlic, carrots, leeks, dehydrated Shitake mushrooms, lemon grass. Add the vegetable stock, soy sauce, then fill the pot with water (about two inches away from the top).
7. Stir and bring to a boil..
8. Once at a boil, turn down the heat to a low simmer, and leave to simmer for at least 3 hours. You can put the lid on for this. The more you leave to simmer, the more flavour it will have! All day is ideal..
9. About 30 minutes before you’re ready to serve, prepare the toppings..
10. Bring a pot of water to a boil. Add your noodles and cook and packaging instructs. Drain and put aside..
11. Cut fresh shitake mushrooms in half. Cut the bottoms off of the pak choi..
12. Heat a frying pan on medium heat with a little oil, and toss the garlic in. Leave for about 2 minutes, and then add mushrooms and pak choi..
13. Stirring frequently, let the mushrooms and pak choi cook until slightly soft..
14. Pour the broth through a sieve or strainer in your serving bowl. Put noodles in the broth. Top with mushroom and pak choi mixture. Top with some cilantro and Thai basil, and a handful of bean sprouts. If you like it spicy, chop jalapeño and place on top with a squirt of sriracha!.

Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Easy Vegan Pho Jump to Recipe Print Recipe Toasty spices and veggies are simmered in vegetable broth and ladled over silky rice noodles and crispy pan-fried tofu before being topped with hoisin sauce and fresh herbs to make this restaurant-worthy vegan pho. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water.

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