Aromatic Vegetarian Pho Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 servings
Ingredients
  • 3 whole star anise
  • 5 whole cloves, peeled
  • 2 green cardamom pods
  • 2 cinnamon sticks
  • 8 cups vegetable broth
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • ½ teaspoon salt
  • 1 white onion, quartered
  • 1 (3-inch) piece fresh ginger, peeled and chopped
  • 1 tablespoon avocado oil
  • 10 ounces shiitake mushrooms, stems discarded, sliced
  • 6 ounces thin rice noodles
  • 1 cup shredded carrot
  • 2 baby bok choy bundles, ends removed
  • 2 chopped scallions
  • ¼ cup Thai basil
  • 1 tablespoon fresh mint
  • 1 lime, quartered
Directions
  1. Add star anise, cloves, cardamom, and cinnamon sticks to a large soup pot and toast over medium heat for 5 minutes or until fragrant.
  2. Add broth, brown sugar, soy sauce, vinegar, salt, onion, and ginger. Cook over medium-low heat for 30 minutes.
  3. Add oil to a frying pan and place over medium-high heat.
  4. Add mushrooms and cook for 5 minutes, stirring frequently. Set aside.
  5. Cook noodles according to package instructions.
  6. Using a slotted spoon, remove and discard the star anise, cloves, cardamom, cinnamon sticks, onion, and ginger from the soup pot. Keep the broth warm over medium heat.
  7. Add the cooked mushrooms, carrots, and bok choy leaves to the broth to warm through.
  8. Divide noodles among bowls and ladle in the broth and vegetables.
  9. Garnish the soup with scallions, basil, mint, and lime before serving.