Vegan Vietnamese Style Pho
You're gonna phockin' love this vegan/vegetarian version of Pho.
I promise you won't miss the meat that you'd find in the traditional Vietnamese version...
If you end up trying this recipe at home, be sure to let me know how the phock you like it!
Vegan Pho
by Sarah Farsh November 28, 2013
Soup
- 1 small yellow onion, sliced thin
- 2 tbsp fresh lemon grass, sliced thin
- 2 tsp fresh ginger, minced
- 2 cups baby portobello mushrooms, sliced
- 3 tbsp scallions, sliced
- 3 tbsp tamari or soy sauce
- 1 tbsp red miso paste
- 1 box brown rice Pho noodles (it's up to you how much noodles you want)
- 2 cups broccoli florets (optional)
- 4-5 cups water (more or less depending how much broth you want)
Toppings
- avocado slices
- sprouts
- shredded carrot
- cilantro leaves
- fresh lime slices (to squeeze into soup)
- fresh basil leaves
- fresh jalapeno, sliced
- SRIRACHA!
Assembly
In a large soup pot, dry saute onions. Add lemon grass, ginger, mushrooms, scallions, tamari and water. Bring to a boil. Once boiled, lower heat to medium/low and add in miso paste, pho noodles and optional broccoli. Cook on low until pasta is cooked - about 7 minutes. Serve some noodles and broth into a bowl, and top with some or all of the fresh toppings!
