Vegetarian Pho. Cooking & baking supplies and more. Traditionally, pho is made with strips of beef, and the broth is flavored with fish sauce. To make mine vegetarian, I substituted shiitake mushrooms for the beef and used tamari (or soy sauce) instead of the fish sauce.

Vegetarian Pho The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. A vegan pho recipe has been on my "to make some day" list for a long time. You can cook Vegetarian Pho using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegetarian Pho

It's of For the Soup.
It's 2 of onions (peeled and halved).
It's 7 cm of piece of ginger (peeled and quartered).
Prepare 1 of cinnamon stick.
You need 5 of white peppercorns.
Prepare 3 of star anise.
It's 3 of whole cloves.
It's 1 tsp of coriander seeds.
It's 2 L of vegetable stock.
Prepare 1 tbsp of soy sauce.
Prepare 6 of carrots (peeled and coarsely chopped).
You need 3 of dried shiitake mushrooms.
Prepare to taste of Salt.
Prepare of Other Ingredients.
Prepare 4-5 portions of thick dried rice noodles.
It's 1 tbsp of vegetable oil.
Prepare 220 g of five-spice tofu, sliced.
You need of Toppings & Garnish.
Prepare 400 g of broccolini (trimmed and cut into bite sized pieces).
You need 2-3 heads of baby bok choy (washed and quartered lengthwise).
You need 180 g of bean sprouts.
It's 400 g of button mushrooms (trimmed and sliced).
You need of Salt and white pepper.
Prepare 1 cup of Vietnamese mint.
You need 1 of lime (cut into wedges).

I got the idea from a Vietnamese restaurant just a short walk away from our house. Their mushroom pho is has a richly spiced broth and loads of slurpy noodles. It's hot, flavorful, and comforting, but it still feels nice and fresh. This vegan pho does not only burst with flavor, but it's also super easy to make!

Vegetarian Pho step by step

To make a more flavourful soup, charring the onion and ginger goes a long way. Do this by simply grilling the onion and ginger until their surface is slightly blackened – take care not to overdo this and actually burn them. Once they are nicely charred, remove from the heat and set them aside..
Dry fry the cinnamon, white peppercorns, star anise, cloves, and coriander seeds over low heat in a stockpot. Fry the herbs until fragrant..
Once the oils in the herbs have been released, add the vegetable stock, charred onion and ginger, carrots, shiitake mushrooms, and soy sauce. Turn the heat up to high until the stock begins to boil..
Once the stock begins to boil, reduce the heat to medium low and cover with a lid. Allow to simmer for 60-90 mins..
When the soup is done, strain it through a wire-mesh strainer and season with salt. Keep the soup warm for later..
Prepare the rice noodles according to packet instructions. Once cooked, drain the noodles through a sieve and rinse under running water to stop the cooking..
Heat the oil in a pan over medium high heat. Pan fry the brocollini until tender and lightly browned. You can add some salt to season the vegetables. Do the same for the button mushrooms and baby bok choy. Set aside the toppings..
Add the portions of noodles into their own separate bowls. Top with the pan fried vegetables, five spice tofu, and bean sprouts, then, pour over with the warm soup..
Garnish with lime wedges and Vietnamese mint and serve hot..

Welcome to soup heaven and let's get the slurping started! To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil.