Vegetarian Pho
This soup is a game changer for any who prefers DIY cooking.
Servings: 4
Calories: 118kcal
Ingredients
Broth 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
Pho Ingredients:
- 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
Instructions
- 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.
- Cook the rice noodles according to package directions.
- Divide the noodles between 4 bowls. Top with the scallions, basil, mushrooms, carrots, and baby bok choy.
- Pour the hot broth over each bowl. Serve with lime wedges, remaining cilantro, and extra soy sauce.
Nutrition
Calories: 118kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 992mg | Potassium: 624mg | Fiber: 6g | Sugar: 10g | Vitamin A: 18.092IU | Vitamin C: 41mg | Calcium: 147mg | Iron: 2mg