Name: Vegan Pho
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 large yellow onion, peeled, halved -; 4 dried shiitakes (about 1/2 c.) -; 1 large piece of ginger (about 5 oz.), halved lengthwise -; 2 tbsp. vegetable oil -; 4 cardamom pods -; 3 star anise pods -; 2 (3") cinnamon sticks -; 8 whole cloves -; 8 c. low-sodium vegetable stock -; 1 tbsp. white miso paste or dark miso -; 2 tsp. soy sauce or tamari -; 1 tbsp. palm sugar, rock sugar, or granulated sugar -; 1 lb. banh pho noodles or dry rice noodles -; 1 lb. fresh shiitake mushrooms (4 loosely packed c.) -; 2 heads of baby bok choy, halved lengthwise -; Kosher salt -; 1/2 bunch cilantro, roughly chopped -; 1/2 bunch Thai basil leaves (about 2 loosely packed c.) -; 1/4 white onion, thinly sliced -; 1/2 c. thinly sliced scallion greens -; 1 (14-oz.) block soft tofu, cut into 1/2" cubes -; 4 oz. bean sprouts -; 1 jalapeño, thinly sliced -; Lime wedges, soy sauce or tamari, and vegan sriracha, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pho

1. 1 large yellow onion, peeled, halved -

2. 4 dried shiitakes (about 1/2 c.) -

3. 1 large piece of ginger (about 5 oz.), halved lengthwise -

4. 2 tbsp. vegetable oil -

5. 4 cardamom pods -

6. 3 star anise pods -

7. 2 (3") cinnamon sticks -

8. 8 whole cloves -

9. 8 c. low-sodium vegetable stock -

10. 1 tbsp. white miso paste or dark miso -

11. 2 tsp. soy sauce or tamari -

12. 1 tbsp. palm sugar, rock sugar, or granulated sugar -

13. 1 lb. banh pho noodles or dry rice noodles -

14. 1 lb. fresh shiitake mushrooms (4 loosely packed c.) -

15. 2 heads of baby bok choy, halved lengthwise -

16. Kosher salt -

17. 1/2 bunch cilantro, roughly chopped -

18. 1/2 bunch Thai basil leaves (about 2 loosely packed c.) -

19. 1/4 white onion, thinly sliced -

20. 1/2 c. thinly sliced scallion greens -

21. 1 (14-oz.) block soft tofu, cut into 1/2" cubes -

22. 4 oz. bean sprouts -

23. 1 jalapeño, thinly sliced -

24. Lime wedges, soy sauce or tamari, and vegan sriracha, for serving -

How to cook deliciously - Vegan Pho

1. Stage

In a large pot, combine onion, shiitakes, ginger, oil, cardamom, star anise, cinnamon, and cloves. Cook over medium-high heat, stirring occasionally, until onions are charred and spices are fragrant, 4 to 5 minutes.

2. Stage

Add stock, miso, soy sauce, and palm sugar. Cover, increase heat to high, and bring to a boil. Cook until slightly reduced, about 4 minutes. Reduce heat to low, cover, and simmer, stirring occasionally, until onion is translucent, 18 to 20 minutes.

3. Stage

In a large pot of boiling water, cook pho according to package directions. Drain and divide among large bowls.

4. Stage

When broth is ready, strain to remove solids and return to pot. Add mushrooms and cook over medium heat, stirring occasionally, until tender, 2 to 3 minutes. Add bok choy and cook, stirring, until stems are tender, 1 to 2 minutes. Remove from heat; season with salt.

5. Stage

Top noodles with broth, mushrooms, bok choy, tofu, cilantro, basil, onion, scallions, bean sprouts, and jalapeño. Serve with lime wedges, soy sauce, and vegan sriracha alongside.