Vegan Pho
This vegan pho soup is a delightful and healthy comfort food, surprisingly easy to prepare. It features a steaming, aromatic broth brimming with fresh vegetables and tasty rice noodles. This fabulous Whole Food Plant Based soup is free of oil, refined sugar, and highly processed ingredients, and it's also gluten-free.
Instructions
- 1
In a large pot, combine yellow onion (1 large), stalk (1 celery), carrot (1 large), button mushrooms (6 white), cloves (4 garlic), fresh ginger root (1 inch), water (8 cups), vegetable stock (2 cups), whole peppercorn (1 tsp), gluten free soy sauce (1 tbsp), cinnamon stick (1 inch), and sea salt (1.5 tsp). Bring to a boil, then reduce heat, cover, and simmer.
- 2
While the broth simmers, prepare the additional and topping ingredients.
- 3
After 20 minutes, remove from heat and double strain the broth through a fine mesh sieve into a clean pot. Discard the strained vegetables.
- 4
Return the broth to the stove. Taste and adjust seasoning as needed.
- 5
Increase heat and bring the broth to a boil. Add head bok choy (1 large) and cook for 4 minutes. Then add brown rice noodles (8 oz), cook for 2 minutes, then add [to_garnish carrots] (micro sticks) and peas (15 snow). Continue cooking until noodles are tender.
- 6
Ladle soup into bowls. Top with [to_garnish button mushrooms], [to_garnish green onions], [to_garnish cilantro], [to_garnish jalapeno pepper], [to_garnish mini red bell peppers], [to_garnish microgreens], [to_garnish lime wedges], [to_serve soy sauce], [to_serve chilli sauce], and [to_serve sriracha].
Nutrition Facts
Per portion