Quick Vegan Pho
A total bowl of health. This baby will make colds run away in horror.
Prep Time: 5 minutes mins
Cook Time: 25 minutes mins
Total Time: 30 minutes mins
Servings: 6
Author: Sam Turnbull
For the Broth:
- 2 L vegetable broth (8 cups)
- 3 cups water
- 1 yellow onion, quartered
- 4 cloves garlic, roughly chopped
- 3 whole star anise
- 3 whole cloves (the spice)
- 1 inch piece fresh ginger sliced into coins
- 1 cinnamon stick
- Soy sauce to taste
- 1 package wide rice noodles
For the Toppings (use whatever combo you like):
- Fresh basil (Thai basil is preferable if you can find it)
- Fresh cilantro
- Fresh mint
- Fresh green onions
- Mung bean sprouts
- Hot peppers (I like Mirasol peppers, which are long, red, and not very spicy)
- Peanuts
- Sautéed mushrooms (I like shiitakes)
- Sautéed tofu
- Hot sauce
- Lime wedges
Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 tablespoons.
Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.
Calories: 31kcal | Carbohydrates: 7g | Sodium: 1341mg | Potassium: 41mg | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg
Find it online:
https://itdoesnttastelikechicken.com/quick-vegan-pho/