Quick Vegan Pho

This recipe originally appears here, modified below >>

 

Prep Time

– 5 mins

Cook Time

– 25 mins

Total Time

– 30 mins

Other Notes

A total bowl of health. This baby will make colds run away in horror.

Course: Soup

Cuisine: Vietnamese

Servings:

Calories: 31 kcal

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

For the Broth:

• 2 L vegetable broth (8 cups)
• 3 cups water
• 1 yellow onion, quartered
• 4 cloves garlic, roughly chopped
• 3 whole star anise
• 3 whole cloves (the spice)
• 1-inch piece fresh ginger, sliced into coins
• 1 cinnamon stick
• Soy sauce to taste
• 1 package zucchini noodles

For the Toppings (use whatever combo you like):

• Fresh basil (Thai basil is preferable if you can find it)
• Fresh cilantro
• Fresh mint
• Fresh green onions
• Mung bean sprouts
• Hot peppers (I like Mirasol peppers, which are long, red, and not very spicy)
• Peanuts
• Sautéed mushrooms (I like shiitakes)
• Sautéed tofu
• Hot sauce
• Lime wedges

Directions

1. Add the broth, water, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes.
2. Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is, I used 2 tablespoons.
3. Bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water to stop the noodles cooking.
4. When everything is ready, serve by adding zucchini noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with garnishes of choice.