The Best Quick Vegetarian Pho
Original recipe from Eat Feel Fresh. You could easily double it to have leftovers or feed more than 2 people. This is so delicious, healthy, quick, and easy.
Ingredients
12 cups vegetable broth
1 small/medium red onion, diced
4 garlic cloves, roughly chopped
2 whole star anise pods- Put these and cloves in a teabag ball so no one gets a surprise in their soup!
3 whole cloves - Put these and cloves in a teabag ball so no one gets a surprise in their soup!
2 inch piece of ginger, finely grated
2 3-in cinnamon sticks
1 tbsp coconut aminos
1 Tbsp olive oil
1 tbsp coconut oil
2 cups sliced shitake mushrooms
1/2 block extra-firm tofu, pressed and cubed
1 cup julienned carrots
Rice noodles or 3 packages of (I use gluten free) ramen
Garnishes
1/4 cup chopped basil
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1/4 cup sliced scallion
2 cups mung bean sprouts
Sunflower seeds
Sriracha
Sliced jalapenos
Lime wedges
What To Do
Heat the broth in a large pot along with shallots, garlic, (Put star anise and cloves and cloves in a teabag ball so no one gets a surprise in their soup!) star anise, cloves, ginger and cinnamon sticks. Bring to a simmer, then cover and let simmer 25-30 minutes. Stir in coconut aminos, adding more if needed.
In a large skillet, heat the coconut oil over medium-high heat. Add the mushrooms and tofu and saute for 7 minutes.
Add ramen and carrots to the broth and cook noodles until al dente.
Add the mushrooms and tofu to the broth last minute and combine. Simmer for 1 minute, then serve hot with your choice of toppings and a squeeze of lime.
