Vegan Pho with Mushrooms, Vegetables and Rice Noodles
Posted by Jada Cook
Rice Noodles, Vegetable Broth, Onion, Stars For Anise, Mushrooms, Lime, Ginger, Garlic Cloves, Cinnamon Sticks, Snow Peas, Carrots, Cilantro
Made with Vegan Ingredients and No Artificial Preservatives
Vegan Pho with Mushrooms, Vegetables and Rice Noodles Recipe
This vegan pho recipe is a hearty and flavorful dish ideal for a cozy night in. The fragrant broth, chewy rice noodles, and tender vegetables combine to make a filling meal.
Ingredients
- 2 cups bean sprouts
- rice noodles, 4 oz
- 8 cups vegetable broth
- 1 large onion, peeled and cut in half
- Two stars for anise
- sliced mushrooms 8 oz
- 1 lime, cut into wedges
- 1 tablespoon ginger, grated
- 6 garlic cloves, smashed
- 2 cinnamon sticks
- 1 cup snow peas
- 1 cup carrots, julienned
- 1/4 cup fresh cilantro, chopped
Time Needed
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Instructions
- Combine the vegetable broth, onion, garlic, cinnamon sticks, star anise, and ginger in a large pot.
- Bring the broth to a boil, then reduce to a low heat and leave to cook for 30 minutes.
- Prepare the rice noodles according to package directions while the broth simmers.
- Remove and discard the onion, garlic, cinnamon sticks, and star anise from the broth.
- Cook for another 5-7 minutes, or until the mushrooms, bean sprouts, carrots, and snow peas are tender, in the broth.
- To serve, divide the rice noodles among four bowls and top with the broth and vegetables.
- Garnish with fresh cilantro and a wedge of lime.
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