This vegetarian version of a Vietnamese pho soup is accented with mushrooms for a rich and meaty flavor.
Vegetarian Pho
-
Prep:
10 min. -
Cook:
20 min. -
Serves:
4
Recipes
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | low-sodium soy sauce |
| 1 tsp | brown sugar |
| 1 cup | dried shiitake mushrooms |
| 1 piece | fresh ginger (about 2 inches long), cut into thin slices |
| 4 cloves | garlic |
| 1 | cinnamon stick |
| 1 | whole star anise |
| 2 | whole cloves |
| 1 Tbsp | peppercorns |
| 8 oz | thin rice noodles |
| ½ lb | thinly sliced mixed mushrooms |
| 6 | baby bok choy, quartered |
| 1 cup | matchstick carrots |
| 1 cup | very small broccoli florets |
| 2 cups | green onions, thinly sliced |
| ⅓ cup | cilantro leaves |
| 2 | jalapeño peppers, thinly sliced |
| 4 | lime wedges, for serving |
Directions
-
1
In large saucepan, combine 8 cups water, Seasoned Vegetable Base, soy sauce and brown sugar. Add shiitake mushrooms, ginger, garlic, cinnamon stick, star anise, cloves and peppercorns; bring to boil.
-
2
Reduce heat to medium-low; simmer for 10 to 15 minutes or until fragrant. Strain and return to saucepan. Bring to boil.
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3
Meanwhile, cook noodles according to package directions; divide among 4 bowls. Top with thinly sliced mixed mushrooms, bok choy, carrots and broccoli. Pour hot broth over top.
-
4
Top with, green onions, cilantro and jalapeño. Serve with lime wedges.
Tips: Garnish with Thai basil if desired. Substitute tamari for soy sauce if desired.