Plant Based Pho (Vietnamese Noodle Soup)

Ingredients

4-6 SERVINGS

Vegetables:

1 Baby Bok Choy

3-5 Shitake or Royal Trumpet or Blue Oyster Mushrooms

1 Sliced Carrots

1 Bell peppers

1 Red Onion

1 Jalapeno peppers

3 Clove Garlic Minced

1 lemon or lime

2-3 tablespoons Olive Oil

Broth:

3 Cloves Garlic Sliced

3 Tablespoons Ginger

1-2 onions (red or white)

2 quarts distilled water

Noodles:

Traditional Rice Noodles (may be thin or medium based on your preference)

Noodles will be cooked seperately to avoid over cooking and a fresh al dente texture.

Spices:

Salt to taste

Pepper to taste

Finishing Soy Sauce

Optional Spices (Just depends on your preference):

Star Anise

Whole Cloves

Cinnamon Sticks

Cardamom Pods

Coriander Seeds

Toppings to finish:

Fresh Herbs such as basil (, cilantro, mint, dill or more

1 package Bean Sprouts

Lime wedge to flavor broth and garnish

Jalapeno or Serrano for optional kick

Preparation

The broth

Step 1

Sauté the onion, garlic and ginger and optional spices in a large stock pot for 3-5 minutes to caramelize.

Add the distilled water.

Then cover and let everything simmer together for at least 30 minutes so that all of those flavors can meld.

Some strain the broth, but we leave the broth flavorings in for fiber enhancement.

The Veggies

Step 2

Sauté remaining vegetables with olive oil or water while the broth is simmering.

The Noodles

Step 3

Meanwhile, as the broth is simmering, cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)

Assembly

Once everything is ready to go, add a handful of noodles to each individual serving bowl. Then ladle the simmering hot broth (with veggies) into the serving bowls. Top with lots and lots of garnishes.