Easy Vegetarian Pho

• Vegetarian

• Produce

  • 2 Baby bok choy
  • 1 Basil, fresh leaves
  • 1/2 cup Edamame
  • 2 Garlic cloves
  • 1 2-inch piece Ginger, fresh
  • 1 Lime, slices
  • 1 Mung bean sprouts
  • 2 Scallions
  • 4 oz Shiitake mushrooms
  • 1/2 Yellow onion, cut into 1” chunks, small

• Condiments

  • 1 Chile sauce
  • 3 tbsp Tamari

• Pasta & Grains

  • 4 oz Rice noodles

• Baking & Spices

  • 1 Cinnamon stick
  • 1/2 tsp Cloves, whole
  • 1 tbsp Peppercorns
  • 2 Star anise

• Oils & Vinegars

  • 1 tbsp Rice vinegar

• Liquids

  • 5 cups Water

Found on loveandlemons.stfi.re

Ingredients

• 2 star anise
• 1 cinnamon stick
• 1 tablespoon peppercorns
• ½ teaspoon whole cloves
• 5 cups water
• ½ small yellow onion, cut into 1” chunks
• 2 garlic cloves
• 1 2-inch piece of fresh ginger, sliced in half
• 4 ounces shiitake mushrooms, stems removed and reserved
• 3 tablespoons tamari
• 1 tablespoon rice vinegar
• 2 scallions, finely chopped
• 2 baby bok choy, sliced lengthwise into quarters
• ½ cup edamame (or protein of your choice)
• 4 ounces rice noodles
• lime slices
• mung bean sprouts
• fresh basil leaves
• chile sauce (sambal or sriracha)

Directions

• In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
• Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
• Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions.
• Simmer 15 minutes, then add the bok choy and simmer until tender, about 8 minutes. Taste and adjust seasonings.
• In a pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente. Drain and rinse.
• Ladle pho into 2 bowls over the rice noodles. Serve with the lime slices, sprouts, basil, and chile sauce.