This vegan version of the traditional Vietnamese dish pho is full of comforting mushrooms, bok choy, and fragrant spices.
Ingredients: 8 cups vegetable broth. 4 oz rice noodles. 1 onion, sliced. 4 cloves garlic, minced. 2-inch piece of ginger, sliced. 1 cinnamon stick. 2 star anise. 4 cups sliced mushrooms shiitake, oyster, or a mix. 4 baby bok choy, halved. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro, bean sprouts, and sliced chili for garnish.
Instructions: Set the vegetable broth on low heat in a large pot. Add the rice noodles and cook them according to the directions on the package. Remove the water and set it aside. Ginger, star anise, onion, and garlic should all be added to the broth. Let it cook for 15 minutes. Strain the broth and throw away the solids. Then, add the broth back to the pot. Put in the bok choy, soy sauce, and hoisin sauce. Keep cooking for five more minutes. Add salt, pepper, and lime juice and mix well. Spoon the cooked noodles into bowls and pour the broth over them. Before serving, top with sliced chili, bean sprouts, and cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
Providers Day Out
