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November 28, 2016

Vegetarian Pho

With cinnamon, anise, and coriander, this vegetarian pho is so incredibly fragrant. Top each bowl with rice noodles, tofu, mushrooms, scallions and cilantro.

With cinnamon, anise, and coriander, this vegetarian pho is so incredibly fragrant. Top each bowl with rice noodles, tofu, mushrooms, scallions and cilantro.

Vegetarian Pho
Like most people, I wish I made it to the gym more often.

My excuse is having a toddler. It’s a borderline miracle that I get out the door looking halfway presentable.

Since I can’t carve out time for exercise, I figured my eating could use a revamp.

At least that is one part of good health. I haven’t given up on fitness, but I still am trying to work on fitting in working out.

About 3 weeks ago, I decided to do an experiment focusing my diet on less dairy and more plants.

Yes, there were times when I cheated, but my plan isn’t to go cold turkey.

I am being realistic about my lifestyle and not taking away things that I eat that bring me joy.

There has to be a way to create a balance, or it won’t be sustainable.

I don’t know if it’s the lack of cheese or being more aware of my overall diet, but I have more energy and brighter skin.

Basking in veggies might be a good thing, and I haven’t felt like I’m missing out.

To be clear, I ate EVERYTHING at Thanksgiving, so I’m not rushing to overhaul my pantry.

I couldn’t give up chocolate chip cookies or ice cream, but I am attempting to be a more thoughtful eater especially about snacking and indulging.

One of my favorite new recipes that I tried was vegetarian pho, a Vietnamese noodle soup.

I loved the anise, coriander and cinnamon-scented broth along with the rice noodles and cilantro.

How To Make Vegetarian Pho

First, I broil an onion and ginger on a sheet pan giving them a slight char.

Then I rinse them with water.

In a large saucepan, I toast a cinnamon stick, star anise, and coriander seeds.

Once they are fragrant, I add vegetable stock, soy sauce, carrots and the charred onion and ginger.

The broth simmers for a half hour.

While that is happening, I cook the rice noodles in a separate pot.

When the soup is ready, I strain out the ingredients and add the noodles.

For toppings, I like tofu, mushrooms, cilantro, scallions and a lime wedge.

Print
Vegetarian Pho

Vegetarian Pho

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2 1x

With cinnamon, anise, and coriander, this vegetarian pho is so incredibly fragrant. Top each bowl with rice noodles, tofu, mushrooms, scallions and cilantro.

Ingredients

  • For broth
  • 1 large onion, peeled and halved
  • 2-inch piece fresh ginger, peeled and halved lengthwise
  • 1 cinnamon stick
  • 1 star anise
  • 1 teaspoon coriander seeds
  • 2 cups low sodium vegetable stock
  • 2 teaspoons soy sauce
  • 4 carrots, peeled and roughly chopped
  • For noodles
  • 1/2 pound dried flat rice noodles
  • For toppings
  • Baked tofu (optional)
  • 2 scallions, thinly sliced
  • 4 cremini mushrooms, thinly sliced
  • Handful fresh cilantro
  • 2 lime wedges

Instructions

  1. For the broth, preheat the broiler on high. Place the onion and ginger on a foil-lined sheet pan and cook them until they are slightly charred, about 5 minutes per side. Rinse with water.
  2. In a large saucepan over medium-low heat, toast the cinnamon, anise and coriander for a few minutes until fragrant. Add the stock, soy sauce, carrots and charred onion & ginger. Bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Strain the broth.
  3. While the broth is cooking, make the rice noodles according to package instructions.
  4. To serve, divide the broth, noodles and toppings between 2 bowls.

Notes

Adapted from The Kitchn

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