Quick Vegan Pho

• Vegan
• Gluten free

• Produce

  • 1 Basil, fresh
  • 1 Bean sprouts
  • 1 Cilantro, fresh
  • 4 Cloves Garlic
  • 1 Ginger, fresh
  • 1 Green onions, Fresh
  • 1 Hot peppers
  • 1 Lime, wedges
  • 1 Mint, fresh
  • 1 Mung bean sprouts
  • 1 Mushrooms
  • 1 Onion, medium
  • 1 Peanuts

• Refrigerated

  • 1 Tofu

• Canned Goods

  • 2 liter Vegetable broth

• Condiments

  • 1 Hot sauce
  • 1 Soy sauce

• Pasta & Grains

  • 1 Package Wide rice noodles

• Baking & Spices

  • 1 Cinnamon stick
  • 3 Whole Cloves Spice
  • 3 Star anise, whole

• Liquids

  • 3 cups Water

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 2 L of Vegetable Broth (about 8.5 cups)
• 3 Cups Water
• 1 Medium Onion
• 4 Cloves of Garlic
• 3 Whole Star Anise
• 3 Whole Cloves (the spice)
• 1 Fresh Ginger
• 1 Cinnamon Stick
• Soy Sauce to Taste
• 1 Package Wide Rice Noodles
• Fresh Basil (Thai Basil is preferable if you can find it)
• Fresh Cilantro
• Fresh Mint
• Fresh Green Onions
• Bean Sprouts
• Hot Peppers (I like Mirasol peppers, which are long, red, and not very spicy)
• Mung Bean Sprouts
• Peanuts
• Sautéed Mushrooms (I like shiitakes)
• Sautéed Tofu
• Hot Sauce
• Lime wedges

Directions

• Quarter the onion, roughly chop the garlic, slice the ginger into coins.
• Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
• Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 Tablespoons.
• In the meantime prepare your toppings. You can use whatever combination you like. Roughly chop your fresh herbs and peanuts. Sauté the mushrooms or tofu (if using) in a bit of oil and season with soy sauce.
• Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
• When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with all the garnished. Bon appetegan!
• Have leftovers? The broth gets even more flavourful the next day.