Vegan Pho with Zucchini Noodles

• Produce

  • 1 Basil, fresh
  • 1 Bean sprouts
  • 1 Chili peppers
  • 1 2-inch piece Ginger
  • 1 Limes
  • 1 Onion, large

• Canned Goods

  • 1 Broth
  • 4 cups Vegetable stock

• Condiments

  • 1 Hoisin sauce
  • 1 tbsp Soy sauce
  • 1 Sriracha

• Pasta & Grains

  • 1 Noodles
  • 2 Zucchini cut into noodles

• Baking & Spices

  • 1 stick Cinnamon
  • 3 Cloves
  • 1 tsp Coriander seeds
  • 2 Star anise

• Other

  • Garnishes

Found on theblenderist.com

Ingredients

• Broth
• 1 large onion, peeled and cut in half
• 1 2-inch piece of ginger, peeled and cut lengthwise
• 1 stick of cinnamon
• 1 tsp coriander seeds
• 2-3 star anise
• 3-5 cloves
• 4 cups vegetable stock
• 1 tbsp soy sauce
• Noodles
• 2 zucchini cut into noodles
• Garnishes
• Sriracha
• Limes, quartered
• Fresh Basil
• Bean Sprouts
• Hoisin Sauce
• Chili Peppers, sliced

Directions

• Set your oven to broil and char the onion and ginger until slightly blackened, set aside.
• Toast the dry spices in a dry pan until they start to give off an aroma. Make sure you stir frequently so they dont burn. Allow to the spices to cool before placing them in a cheese cloth bag or tea steeper. If the cinnamon doesnt fit, you can put it straight in the pot.
• Put the vegetable stock into a medium sized pot. Add the onion, ginger, toasted spices and soy sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes.
• Place the zucchini noodles into your soup bowls. Pour the soup over the noodles.
• Garnish with your favorite toppings.