Vegetarian Phở

This Vegetarian Pho is going to change the way you look at soup! This soup is a game changer for any who prefers DIY cooking. As much fun as it is to order dinner in, sometimes it’s just as fun to make your takeout favorites at home!

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4 servings

Calories: 383 kcal per serving

Ingredients

6 cups - water
2 - shallots
½ cup - dried shiitake mushrooms
10 cloves - garlic
4 - carrots
1 inch piece - ginger
½ tsp - black peppercorns
½ tsp - whole cloves
1 tbsp - brown sugar
¼ cup - low sodium soy sauce
2 tablespoons - Rice Vinegar
1 bunch - cilantro
½ tsp - kosher salt
8 ounces packages - rice noodles
2 - scallions
16 - basil leaves
8 - shiitake mushrooms
2 - carrots
2 - baby bok choy
1 - lime

Instructions

To make the broth: In a large pot, combine the water, shallots, shiitake mushrooms, garlic, carrots, ginger, peppercorns, cloves, brown sugar, soy sauce, rice vinegar, and 1/2 bunch cilantro. Bring to a boil, reduce to simmer, cover, and simmer for 1 hour. Strain the broth and discard the solids. Keep the broth simmering until ready to use.
Cook the rice noodles according to package directions.
Divide the noodles between 4 bowls. Top with the scallions, basil, mushrooms, carrots, and baby bok choy.
Pour the hot broth over each bowl. Serve with lime wedges, remaining cilantro, and extra soy sauce.

Nutrition