Vegan Pho Noodles
Vegan Pho Noodle
Delicious fragrant broth with rice noodles
Inspired by the incredibly delicious Vietnamese Pho Noodles. A super tasty fragrant broth with rice noodles and fresh coriander, spring onions, mint and bok choy.
2 celery sticks
6 garlic cloves
1 large large thumb of ginger
5 star anise pods
6 whole cloves
1 tsp coriander seeds
1 tsp fennel seeds
1 cinnamon stick
30g dried shiitake mushrooms
2 tbsp maple syrup
1 tbsp miso paste
1/4 cup soy sauce (coconut aminos)
6-8 cups of water
sriracha or vegan Hoisin
Broil the onions and ginger under a grill until they have browned.
To a pan, add coriander seeds, fennel seeds, cloves, cinnamon and star anise and toast on a low heat for a few minutes. You will know they’re ready when they smell fragrant and toasty.
Place toasted spices in a cheese cloth/tea bag strainer. If you don’t have either of those, I like to use a sieve to sit ontop of the cooking broth stock. You want to avoid the spices falling into the broth so you don’t end up crunching on them when its time to serve.
To a large deep pan, saute garlic, celery and carrots until garlic has softened. Then pour in water, soy sauce, miso paste, maple syrup, nori and mix well. Season with salt.
Then add in onions, ginger and dried shiitaki mushrooms and mix to combine. Finally add concealed cheesecloth/ tea bag strainer of spices. And if like me, you don’t have one of those, sit the sieve on-top of the pot like shown in my YouTube video below.
Simmer for at least an hour to let the flavours combine, taste and adjust any seasonings to get the right sweet salty balance.
Prepare rice noodles following package instructions.
Add bean spouts to hot water for 1-2 minutes.
Right before serving, I like to at the bok choy to the pot to cook for 1-2 minutes.
To serve, add rice noodles to a bowl, then pour the broth ontop avoiding the large chunks of ginger, onions and carrots. Then top with shiitaki mushrooms, bean sprouts, fresh coriander, mint, chillies, bok choy, spring onions and fresh lime.