Vegan Herbs & Mushroom Pho: A Sustainable Vietnamese Noodle Soup
40 minutes
719 reads
About Vegan Herbs & Mushroom Pho: A Sustainable Vietnamese Noodle Soup
This vibrant Vegan Herbs & Mushroom Pho is a testament to sustainable and wholesome living. A complete meal in itself, this Vietnamese noodle soup embodies slow, self-sustaining principles, offering a delicious and ethical culinary experience.Inspired by a commitment to veganism and a mindful approach to food, this recipe showcases the rich flavors of herbs and mushrooms in a comforting broth. It's a perfect example of how plant-based cooking can be both delicious and deeply satisfying.Easy to make and incredibly flavorful, this recipe is perfect for a weeknight dinner or a special occasion. Get ready to savor the aromatic broth and the fresh, vibrant flavors of this nourishing vegan pho.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Broth
- 3 inch Cinnamon Stick
- 2 Star Anise
- 3 Cloves
- 1 Onion finely chopped, white
- 1 inch Ginger thinly sliced
- 1 Carrot sliced, small
- 1 tbsp Soy Sauce
- Salt to taste
- 4 cup Water
Other Ingredients
- 1 tbsp Vegetable Oil
- 1 cup Mushrooms sliced
- Pepper black, freshly ground, to taste
- 70 gm Rice Noodles
- Herbs cilantro, fresh, green onions, mint, thai basil, to taste
- 2 Lemon wedges
- optional Peppers green, thinly sliced
Instructions
Prepare the Broth
- Combine water, cinnamon stick, star anise, cloves, chopped onion, sliced ginger, and sliced carrot in a saucepan. Bring to a boil, then reduce heat and simmer until the liquid reduces by half.
Season the Broth
- Add soy sauce and salt to taste. Remove from heat.
Cook the Noodles
- Cook rice noodles according to package directions until slightly firm. Set aside.
Sauté the Mushrooms
- Heat vegetable oil in a wok or skillet over medium heat. Add sliced mushrooms and sauté for 5-6 minutes until softened.
Season the Mushrooms
- Season mushrooms with salt and pepper to taste. Remove from heat.
Assemble the Pho
- Place cooked noodles in a bowl. Ladle the hot broth over the noodles.
Garnish and Serve
- Garnish with fresh herbs, lemon wedges, and optional sliced green peppers. Serve immediately.
Recipe Notes
Expert Tips for the Best Vegan Pho
- For a richer broth, consider adding a vegetable bouillon cube or a tablespoon of nutritional yeast for added umami flavor.
- Don't overcook the noodles! Slightly firm noodles are ideal for this recipe; they hold their texture better in the broth.
- Feel free to experiment with other vegetables. Shiitake mushrooms, bean sprouts, and baby spinach are all delicious additions.
- To make this pho ahead of time, prepare the broth and noodles separately. Reheat the broth gently and combine just before serving to maintain the best texture and flavor.
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Recipe Nutrition
Calories: 230kcalCarbohydrates: 49gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 261mgPotassium: 541mgFiber: 8gSugar: 7gVitamin A: 5506IUVitamin C: 65mgCalcium: 109mgIron: 2mg
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5 Comments
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Such a delicious dish! Thank you.
This looks divine! Can’t wait to make it.
Absolutely stunning and delicious.
This is so delicious
Absolutely mouthwatering! Great share.