Vegan Pho by @3.bunnies 💚
For the broth:
3 inch piece of peeled ginger 2 white onions halved
1 cinnamon stick
1 tsp of coriander seeds
2 star anise
8 cups of vegetable stock
4 chopped carrots
4 dried shiitake mushrooms 2 tbs of liquid aminos
1/2 tsp of pink salt
2 dashes of white pepper Toppings:
Rice noodles Oven roasted tofu Basil
Bean sprouts Sliced green onion Sliced jalapeño Lime
1. Set oven to broil and broil onion and ginger flipping once until charred on both sides. Remove from oven and set aside.
2. In a large pot on medium heat add cinnamon, coriander seeds, star anise, and clove. Stir until fragrant and pour in stock along with onion, ginger, and remaining ingredients. 3. Bring broth to a boil and then lower heat to low. Cover and simmer for 1 1/2 hours. Once stock is ready strain removing all components and place broth back into pot.
4. Prepare rice noodles and place into bowls of choice. Pour in broth along with toppings. Serve and enjoy!
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