Vegan Pho Recipe

Pho is a delicious Vietnamese soup, made with a light broth, rice noodles and lots of fresh veggies. Many variation exist – that’s the great thing about soup, you can customize it to suit your particular tastes. Traditionally, Pho is made with beef or chicken, but that’s not how I roll, so here’s my vegan version of this tasty (and healthy) soup.

6 cups low sodium vegetable broth 3 large shallots, thinly sliced 3-4 slices of fresh ginger root, peeled 2-3 garlic cloves, minced 6 tbsp. light soy sauce 2 tbsp. rice wine vinegar 3 star anise 3 cinnamon sticks 1 cup shiitake mushrooms, sliced 2 carrots, sliced lengthwise 1/2 onion thinly sliced 2 cups coarsely shredded Napa or Savoy cabbage 1 small handful thai basil stems & leaves 1 8 ounce package dried rice noodles (prepared according to package directions)

*you pick the organic veggies – Broccoli, Bok Choy, Squash, Spinach, Edamame. snow peas – they’re all delicious!

Toppings: 2 cups fresh bean sprouts 1/2 cup fresh chopped green onions 1/2 cup roughly chopped Thai basil (regular sweet basil works fine if that’s all you have) 1/4 cup roughly chopped cilantro (optional) 1 lime, cut into wedges for garnish

Optional for serving: sliced fresh jalapenos, extra soy sauce, Sriracha or Sambal

– For the broth: Place the first 8 ingredients in a large soup pot with a lid. Bring to a boil over medium high heat and then reduce heat and simmer covered for 30 minutes. Strain broth to remove the spices and return broth to the pot and bring back to temp over medium heat. Add remaining vegetables and simmer until cooked through (don’t over cook the veggies).

Add noodles to soup pot and add basil. Ladle into bowls and top with desired toppings Enjoy!