easy vegan pho by mimi

  • 2 quarts vegetable broth use better than bullion no chicken
  • 1 large onion quartered, char in foil on stove
  • 4 inch piece fresh ginger
  • 2 cinnamon sticks
  • 4-6 whole star anise
  • 4 whole cloves (1/8 tsp cloves)
  • 8 oz. rice noodles
  • 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes (optional)
  • 1 tbsp. vegetable oil
  • 2 c. shiitake mushroom caps sliced
  • 1 c. julienned carrots
  • 1 c. broccoli florets

For Topping

  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • soy sauce
  • jalapeño slices
  • fresh cilantro
  • scallions
  • fresh basil
  1. easy Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
  2. While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
  3. While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
  4. Mimi’s notes:
  5.  Roast one whole onion, No tamari or soy sauce, Used no chicken base bouillon, parboiled all the vegetables separately with the broth. Roasted whole anise in pan along with cinnamon.