Vegetarian Pho
 
 
This warm, hearty vegetarian pho is the Vietnamese version of chicken-less noodle soup!
Yield: 4-6 servings
Ingredients
  • ½ pot water
  • 1 onion, quartered
  • 1 hand of ginger, thinly sliced
  • 32 oz vegetable broth
  • 4 star anise
  • 12 peppercorns
  • 1 cinnamon stick
  • 4 cloves
  • 2 tbsp miso
  • 1 lb rice noodles
  • 2 bunches of broccolini, coarsely chopped
  • 14 oz extra firm tofu, cubed
  • ¼ cup mint, minced
  • ¼ cup basil, minced
  • ¼ cup cilantro, minced
  • ¼ cup parsley, minced
  • 4 scallions, thinly sliced
  • jalapeno, thinly sliced
  • sriracha, to taste
Instructions
  1. In a large pot, bring the water, onion, ginger, vegetable broth, star anise, peppercorns, cinnamon stick to a boil. Simmer for 35 minutes. Strain out the onion, ginger, and spices. Return the seasoned broth to the pot. Season to taste with salt.
  2. Return broth to a simmer. Add the miso and broccoli into the pot, along with the rice noodles and tofu. Simmer until rice noodles are tender.
  3. While the noodles are cooking, toss together the mint, basil, cilantro, parsley, scallions, and jalapeno in a bowl.
  4. Ladle the soup into bowls. Top with the herb blend as well as a squirt of sriracha.
Notes
Recipe from Picture Cook: See. Make. Eat.
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/vegetarian-pho.html