Vegetarian Pho (Vietnamese Noodle Soup)

Name: Vegetarian Pho (Vietnamese Noodle Soup)
Yield: 4 servings
Ingredients: 3-4 cinnamon sticks, broken up; 1 star anise; 2 tbsp coriander seeds; 4-5 cloves; 1 large onion, peeled and chopped; 2 inch piece ginger, finely chopped; 1 large carrot, peeled and cubed; 1/2-3/4 cup sliced shitake mushrooms (or button mushrooms); 2-3 green chilies/jalapenos slit (according to your taste); 8 cups water (or half vegetable broth and half water); 2 tsp soy sauce; 1 cup rice noodles (or any other noodles your prefer); 2 tbsp oil; to taste Salt; For garnishing or topping:; as needed Mung bean sprouts; 5-6 baby spinach leaves; 1 Chopped green onions or scallions; as needed Chopped coriander Leaves; as needed Lemon or lime wedges; to taste Hot chilli sauce (Sriracha or any chilli garlic sauce); as needed Chopped jalapenos

Vanitha Bhat @cook_10017275

This filling and comforting vegetarian Vietnamese soup is full of flavors from shiitake mushrooms, fresh herbs and aromat spices; served over rice noodles and topped with some crunchy and fresh toppings, it is a complete meal!

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Ingredients

4 servings

3-4 cinnamon sticks, broken up
1 star anise
2 tbsp coriander seeds
4-5 cloves
1 large onion, peeled and chopped
2 inch piece ginger, finely chopped
1 large carrot, peeled and cubed
1/2-3/4 cup sliced shitake mushrooms (or button mushrooms)
2-3 green chilies/jalapenos slit (according to your taste)
8 cups water (or half vegetable broth and half water)
2 tsp soy sauce
1 cup rice noodles (or any other noodles your prefer)
2 tbsp oil
to taste Salt
For garnishing or topping:
as needed Mung bean sprouts
5-6 baby spinach leaves
1 Chopped green onions or scallions
as needed Chopped coriander Leaves
as needed Lemon or lime wedges
to taste Hot chilli sauce (Sriracha or any chilli garlic sauce)
as needed Chopped jalapenos

Cooking Instructions

1

In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn.
2

In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned.
3

Add the toasted spices, carrots and fry again for a few seconds.
4

Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high.
5

Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend.
6

Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside.
After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!
7

Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup.
8

If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional.
Enjoy!!
9

Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc.
Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup.