Vegan Pho
Total Time: 01h 40m
Hands-on Time: 00h 40m
Makes: 2 servings
Homemade pho broth with help from an array of Frontier Co-op spices and finished with traditional pho toppings!
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Ingredients
- 3 Frontier Co-op® Cinnamon Sticks
- 1 teaspoon Frontier Co-op® Whole Coriander Seeds
- 2 Frontier Co-op® Whole Cloves
- 2 Frontier Co-op® Whole Cardamom Seeds
- 1 Frontier Co-op® Star Anise
- 1/4 teaspoon Frontier Co-op® Whole Fennel Seed
- 1 yellow onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 thumb-sized piece ginger, peeled
- 1/2 ounce Frontier Co-op® Dried Shiitake Mushrooms
- 2 carrots, peeled and cut
- 6 cups homemade vegetable broth or reconstituted Frontier Co-op® Vegetable Broth Powder
- 2 cups water
- 1/4 cup soy sauce
- 1/3 cup fresh cilantro
- Frontier Co-op® Sea Salt, to taste
- 4 ounces brown rice noodles
- 1 cup bean sprouts
- 1/4 cup sliced scallions
- Lime wedges, for serving
- Cilantro, Thai basil or mint, for serving
- Sliced jalapeño (or Thai chilis), for serving
Directions
- Heat a stock-pot over medium-low heat. Add cinnamon sticks and whole spices and toast for a minute or so, just until spices become fragrant.
- Add onion, garlic, ginger, mushrooms and carrots followed by broth and water. Bring to a boil, reduce to a simmer and add soy sauce and cilantro. Let simmer for about 1 hour, until broth has reduced by about half. Taste and add salt as needed.
- Just before straining broth, cook noodles according to package directions and prep all toppings you will be using.
- Strain broth. Divide noodles into two large bowls. Pour broth on top then add bean sprouts, scallions, herbs, limes and slices of chili peppers.
- To bulk this bowl up a bit, add cooked tofu to the toppings.
