Vegan Pho
Servings Prep Time
4bowls 40minutes
Cook Time Passive Time
3hours 2hours
Servings Prep Time
4bowls 40minutes
Cook Time Passive Time
3hours 2hours
Ingredients
For the soup
Toppings
Instructions
  1. Turn on the oven’s broiler to high and place an oven rack to the top setting.
  2. Prepare the vegetables for roasting: Quarter the onion, slice the ginger into 1/2-inch slices, and peel the garlic.
  3. Place the onion, ginger, garlic, and shiitake stems onto a sheet tray and cook under the broiler until charred, about 5-7 minutes.
  4. In a large soup pot or dutch oven, over medium heat, toast the dried spices: cinnamon, clove, coriander, star anise, and fennel seed, stirring frequently. Toast for 1-2 minutes until fragrant, then add the roasted vegetables and cook 1 additional minute.
  5. Add the vegetable stock, water, soy sauce, herb stems, and nori, and bring to a boil. Reduce heat to low, cover, and let simmer for at least 2 hours, but ideally up to 3. If liquid reduces or evaporates too much, add additional vegetable stock or water 1/2 cup at a time.
  6. (Optional) If you prefer your mushrooms sauteed, heat a skillet to medium-high heat and brown mushrooms in a small amount of oil or butter for about 4 minutes, or until golden brown and just softened.
  7. Just before you’re ready to serve, prepare the rice noodles according to package directions.
  8. Strain the broth to remove all vegetables and spices.
  9. Assemble bowls by placing noodles in the bowl, covering with broth, and garnishing with desired toppings.