Pho is one of my favourite soups to have any time of the year. It’s always left me feeling so soulfully nourished. Here's a delicious vegan friendly recipe that’s also gluten free too. And of course you can always swap out the vegetable broth for chicken or beef if that's better suited!
64 ounces homemade or low-sodium vegetable broth
8 ounces rice noodles, cooked according to package instructions
6 ounces mushrooms (shiitakes are delicious, but use what you can find or a combination)
6 green onions, thinly sliced
1 tablespoon fresh ginger, peeled and grated
½ cup sliced carrots (you can also add 1/2 cup of bok choy or any other veggies you love!)
3 whole star anise pieces, or about 2 tsp. broken star anise pieces
½ Tbs. coconut oil
1½ Tablespoons wheat free tamari
1 teaspoon sesame oil
4 ounces bean sprouts
1 lime, cut into wedges
Bunch of cilantro basil and/or mint
Pinch of red pepper flakes (optional)
Sea salt, to taste
1. In a large pot, combine the vegetable broth, green onion, grated ginger, carrots, star anise and sea salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes. Note: You can also add bok choy - which I LOVE - or any other veg you desire!
2. While the broth is cooking, melt the coconut oil in a pan over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the tamari and sesame oil and cook over low heat until the sauce thickens and coats the mushrooms, about 1 minute more.
3. Remove from heat.
4. Divide the rice noodles between six bowls, then fill each bowl with the broth.
5. Top each of the bowls with equal parts bean sprouts, a pinch of red pepper flakes, mushrooms, cilantro, mint, basil (all of the herbs or pick your faves) and a lime wedge.