Vegetarian Pho (Vietnamese Noodle Soup)

Name: Vegetarian Pho (Vietnamese Noodle Soup)
Yield: 4 servings
Cuisine: Indian
Ingredients: 3-4 cinnamon sticks, broken up; 1 star anise; 2 tbsp coriander seeds; 4-5 cloves; 1 large onion, peeled and chopped; 2 inch piece ginger, finely chopped; 1 large carrot, peeled and cubed; 1/2-3/4 cup sliced shitake mushrooms (or button mushrooms); 2-3 green chilies/jalapenos slit (according to your taste); 8 cups water (or half vegetable broth and half water); 2 tsp soy sauce; 1 cup rice noodles (or any other noodles your prefer); 2 tbsp oil; to taste Salt; For garnishing or topping:; as needed Mung bean sprouts; 5-6 baby spinach leaves; 1 Chopped green onions or scallions; as needed Chopped coriander Leaves; as needed Lemon or lime wedges; to taste Hot chilli sauce (Sriracha or any chilli garlic sauce); as needed Chopped jalapenos

Vanitha Bhat @cook_10017275

This filling and comforting vegetarian Vietnamese soup is full of flavors from shiitake mushrooms, fresh herbs and aromat spices; served over rice noodles and topped with some crunchy and fresh toppings, it is a complete meal!

Vanitha Bhat @cook_10017275

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Ingredients

4 servings

3-4cinnamon sticks, broken up
1star anise
2 tbspcoriander seeds
4-5cloves
1large onion, peeled and chopped
2 inchpiece ginger, finely chopped
1large carrot, peeled and cubed
1/2-3/4 cupsliced shitake mushrooms (or button mushrooms)
2-3green chilies/jalapenos slit (according to your taste)
8 cupswater (or half vegetable broth and half water)
2 tspsoy sauce
1 cuprice noodles (or any other noodles your prefer)
2 tbspoil
to tasteSalt
For garnishing or topping:
as neededMung bean sprouts
5-6 baby spinach leaves
1Chopped green onions or scallions
as neededChopped coriander Leaves
as neededLemon or lime wedges
to tasteHot chilli sauce (Sriracha or any chilli garlic sauce)
as neededChopped jalapenos

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Steps

1

In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn.
2

In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned.
3

Add the toasted spices, carrots and fry again for a few seconds.
4

Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high.
5

Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend.
6

Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside.
After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!
7

Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup.
8

If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional.
Enjoy!!
9

Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc.
Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup.