Recipe

🌱 Vegan Miso Pho

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🌱 Vegan Miso Pho

This oil free recipe is tricky and took several attempts to get right. First attempt had way too much flavour, so I reduced the amount of miso and spices and added some extra broth. If you still find the broth mixture to flavourful add water to it until you reach your desired taste. If you like more flavour add some more miso paste.

Macros for this recipe are well balanced and impressive with a solid amount of protein.

πŸ’ͺ🏼 Nutrition Per serve
Calories 490
Fat 5g
Carbs 98g
Protein 23g

Ingredients (SERVES 4)
2.5lt Organic Vegetable Broth
2g Star Anise
10g Whole Cloves
2 Β½ Cinnamon Sticks (3inch in length)
40g Miso Paste
650g Swiss Brown Mushrooms (whole)
500g Bok Choy (halved)
320g Pho Noodles
500g Bean Sprouts
Pepper, Thai Basil & Parsley to garnish

πŸ“ Directions
1. Combine the vegetable broth, star anise, whole cloves and cinnamon sticks to your slow cooker. Cook on high for 4 hours.
2.Strain the contents and pour the broth into a large pot. Season the broth with pepper.
3.Add the miso paste and mushrooms to the broth and bring to a simmer over medium-high heat. Let simmer for about 5 minutes or until the mushrooms are starting to go soft then add in the bok choy and allow to simmer for another 3-5 minutes, or until the veggies are ready.
4. Why the veggies are cooking cook your pho noodles as per package instructions.
5. Divide the pho noodles, mushrooms, bok choy and then the broth into bowls.
6.Top with bean sprouts, basil and parsley. Serve immediately!