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Vegan Pho - Vietnamese Noodle Soup

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.

INGREDIENTS:

​​SOUP

​​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

​​TOPPINGS

​​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

DIRECTIONS:

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!

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