Vegan Pho Vietnamese Noodle Soup

Vegan Pho Vietnamese Noodle Soup
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Spice
  1. 1 tablespoon coriander seeds
  2. 1 tablespoon fennel seeds
  3. 6 whole cloves
  4. 3 cardamom pods
Soup
  1. 1 Onion
  2. 8 cups vegetable stock
  3. 4 inch piece of fresh ginger
  4. 2 cinnamon sticks
  5. 2 tablespoons GF soy sauce
  6. 1 tablespoon Hoisin sauce
  7. 1 packet rice noodles (14oz)
  8. 10 button mushrooms
  9. 1 carrot
  10. 5 radishes
  11. 1 red chilli
  12. Small handful bean sprouts
  13. 1 bunch mint
  14. 1 bunch cilantro
  15. ½ red onion
  16. 5 scallions
  17. 1 lime
Instructions
  1. Dice 1 onion and add to a large saucepan. Add the 8 cups of vegetable stock. Place 1 tbsp coriander seeds, 1 tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.
  2. Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Slice button mushrooms. Slice carrot finely on a diagonal. Thinly slice 5 radishes. Slice the ½ red onion into half moons. Slice 5 scallions diagonally. Slice 1 red chili. When the stock is boiling, add tofu, mushrooms, carrot, ½ of the scallions, radishes, soy sauce, hoisin sauce, and bring to a boil again.
  3. To assemble dish, place a handful of drained noodles into a bowl and ladle over the broth. Add chopped cilantro, mint, red chilli, scallions, bean sprouts and red onion to taste. Finish with a squeeze of fresh lime.
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