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Vegan pho

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Ingredients

Adjust Servings:
3 Onions
5 cloves of Garlic
A thumb size piece of Ginger
3 Star anise
3 Cinnamon sticks
4 Cloves
3 liters of Vegetable stock
2 tablespoons of Soy sauce
170 grams of Rice noodles
1 Lime
1 head of Bok choy
1 Chili
100 grams of Shiitake mushrooms
A couple of leaves of Mint
A couple of leaves of Cilantro
2 stalks of Spring onions

Nutritional information

190
Calories
28g
Carbs
7g
Fat
6g
Protein
8g
Sugar

Vegan pho

  • 10 minutes + at least 60 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Mise en place

Peel and quarter the onions.
Peel the garlic cloves and cut them in half.
Cut the ginger into slices.
Remove the stems from the shiitake mushrooms and slice them.

2
Done

In a large pot on low heat, add the cinnamon sticks, star anise and cloves.
Leave them until they become fragrant. This should take around 2 minutes.
Then add the ginger, onion and garlic and stir until they are lightly charred.

3
Done

Add the vegetable broth and the shiitake mushrooms and let it come to a boil.
Once boiling, add the soy sauce and simmer for at least an hour.

4
Done

While the broth is simmering, bring another pot of water to a boil and cook the bok choy until soft.
Bring a kettle to a boil and pour this over the noodles in a bowl. Once soft, drain and set aside.

5
Done

Slice the chili and spring onions at an angle and set aside, this is garnish for later.
Other garnish I used are lime, bean sprouts, mint and cilantro but you can choose other vegetables and garnish iterms you like.

6
Done

After at least an hour of simmering, spoon out the onion, garlic, ginger and the spices.
The shiitakes should be spooned out seperately because this will be garnish as well.

Jalisha

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