Vegan Pho Soup
A delicious beautifully spiced nourishing soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Diet: Vegan
Ingredients
Scale
For the spice bag:
1 1/2 inch knob fresh ginger, peeled and grated
1 Thai red chili
4 star anise
4 whole cloves
1/2 teaspoon coriander seeds
For the soup:
4 cups best quality vegetable broth
1 1/2 teaspoons garlic powder
1 1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
3 carrots, peeled and cut into discs
1/4 cup Tamari or soy sauce
1/4 cup Mirin cooking wine
1 tablespoon rice vinegar
1 packet shiitake mushrooms, sliced
3 baby bok choy OR 1 cup snow peas OR sugar snap peas
1 lime
1 cup fresh cilantro OR fresh basil
1 packet rice noodles OR if you prefer soba or udon noodles
Instructions
- To make the spice bag place the star anise, cinnamon stick, cloves, and coriander seeds in a small piece of cheesecloth. Tie together with kitchen twine.
- Place the spice bag in a pan with all the other ingredients, except for the mushrooms and bok choy, lime, and fresh cilantro. Bring to the boil, turn down to a simmer and partially cover the pot.
- Allow to simmer for 10 – 15 minutes for the flavors to deepen and the carrots to begin to soften. Add the mushrooms and bok choy, cook until tender.
- Cook the noodles according to the package directions.
- Taste! Squeeze in the juice of lime if needed, sprinkle in 1/2 cup of fresh cilantro or basil.
- Serve with cooked noodles, lime wedges, and extra herbs for sprinkling.
Find it online: https://marycallan.com/amazing-vegan-pho-soup/