Vegetarian Pho (serves 4 )

Prep Time: 1 mins Cook Time: 10 mins

egg free

nut free

dairy free

Ingredients

  • 6 cups water
  • 2 shallots, roughly chopped
  • 1/2 cup dried shiitake mushrooms
  • 10 garlic cloves, peeled and crushed
  • 4 carrots, roughly chopped
  • 1 inch piece ginger, peeled and roughly chopped
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1 tablespoon brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons Rice Vinegar
  • 1 bunch cilantro, divided
  • 1/2 teaspoon kosher salt
  • 1 8-ounce package rice noodles
  • 2 scallions, chopped
  • 16 basil leaves
  • 8 shiitake mushrooms, sliced
  • 2 carrots, peeled and thinly sliced
  • 2 baby bok choy, chopped
  • 1 lime, cut into wedges

Preparation

1. To make the broth: In a large pot, combine the water, shallots, shiitake mushrooms, garlic, carrots, ginger, peppercorns, cloves, brown sugar, soy sauce, rice vinegar, and 1/2 bunch cilantro. Bring to a boil, reduce to simmer, cover, and simmer for 1 hour. Strain the broth and discard the solids. Keep the broth simmering until ready to use.

2. Cook the rice noodles according to package directions.

3. Divide the noodles between 4 bowls. Top with the scallions, basil, mushrooms, carrots, and baby bok choy.

4. Pour the hot broth over each bowl. Serve with lime wedges, remaining cilantro, and extra soy sauce.