Easy Vegetarian Pho

Easy Vegetarian Pho

from loveandlemons.com

Ingredients

  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon whole peppercorns
  • 1/4 teaspoon whole cloves
  • 5 cups water
  • 1/2 small yellow onion, cut into 1” chunks
  • 2 garlic cloves, crushed
  • 1 2-inch piece of fresh ginger, sliced in half
  • 4 ounces shiitake mushrooms, stems removed and reserved
  • 1/4 cup tamari, more to taste
  • 1 tablespoon rice vinegar, more to taste
  • 2 scallions, finely chopped
  • 2 baby bok choy, sliced lengthwise into quarters
  • 1/2 cup frozen edamame
  • 4 ounces cooked rice noodles
  • Lime slices
  • Mung bean sprouts
  • Fresh herbs: basil, mint, and/or cilantro
  • Sriracha, sliced thai chiles, or sliced jalapeños

Directions

  1. 1

    In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.

  2. 2

    Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.

  3. 3

    Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions. Simmer 15 minutes.

  4. 4

    Add the bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.

  5. 5

    Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, sriracha, chili peppers, and more tamari on the side.