Vegan Pho - Vietnamese Noodle Soup
Make it a resolution to make meals that also make you feel good, like this Vietnamese Noodle Soup! This clean, soy-free vegetarian Pho is full of flavor.
4 packs Miracle Noodle Ready-to-Eat Pho
1/4 cup Coconut Aminos Garlic Sauce
2 cinnamon sticks
3 whole cloves
2 star anise
1 large white onion, peeled and quartered or 1 tsp onion powder
4-inch piece of fresh ginger, peeled and halved lengthwise
4 cups (32 ounces) vegetable stock (or bone broth)
4 cups water
1 Tbsp toasted sesame oil
1 Tbsp Nutiva avocado oil
5 ounces local or shiitake mushrooms
Salt for taste
Mung bean sprouts
Sprigs of fresh basil or cilantro
Sprigs of fresh mint
Thinly sliced green onions (mostly green parts)
Optional: for extra spice: thinly sliced fresh jalapeño (optional)
Small wedges of lime
1. Warm toasted sesame oil in a soup pot over medium heat and add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and Coconut Aminos. Raise the heat to high and bring the mixture to a boil, then reduce the heat and gently simmer for 30 minutes to give the flavors time to meld.
2. To prepare the shiitake mushrooms, warm some oil in a medium skillet over medium heat until simmering. Add the mushrooms with a pinch of salt. Cook them until they are lightly browned, about 3-4 minutes, then set them aside.
3. Once the broth is done cooking, strain out the onions, ginger, and spices through a colander into another large bowl. Season it to taste with some extra Coconut Aminos.
4. Assemble the bowls: add the ready-to-eat noodles (yup, they are ready to be added), mushrooms, mung beans, and fresh garnishes. Ladle the hot broth into bowls and serve immediately!