Vegetarian Pho

Name: Vegetarian Pho
Total time: 3600 s
Yield: 4 (people)
Cuisine: British
Ingredients: Broth; 2 Cups Vegetable Broth; 2-3 Cups Water; 2 tablespoons Soy Sauce; 2 Large White Onions (Quartered); 1 Medium Piece of Ginger (peeled, cut into chunks); 1 Leek; 3 Large Carrots; 5 Dehydrated Shitake Mushrooms; 2 Stalks Lemon Grass; Handful Cilantro; 3 Whole Star Anise; 2 Cinnamon Sticks; 8 Whole Cloves; 6 Garlic Cloves (Peeled, finely chopped); Toppings; Pack Rice noodles; Handful Bean Sprouts; 2 Bunches Pak Choi; 1 Jalapeno; 2 Cloves Garlic; Bunch Thai Basil; Bunch Cilantro; 1 Pack Shitake Mushrooms (any mushrooms can work); to taste Sriracha

Hayley Young @cook_12698185

Bristol, UK

Perfect for a cold & rainy day... no need to go out and spoil yourself on this flavourful soup when you can make it at home yourself!

Hayley Young @cook_12698185

Bristol, UK

Perfect for a cold & rainy day... no need to go out and spoil yourself on this flavourful soup when you can make it at home yourself!

Saved

Ingredients

1 hour

4 (people)

Broth
2 CupsVegetable Broth
2-3 CupsWater
2 tablespoonsSoy Sauce
2Large White Onions (Quartered)
1Medium Piece of Ginger (peeled, cut into chunks)
1Leek
3Large Carrots
5Dehydrated Shitake Mushrooms
2 StalksLemon Grass
HandfulCilantro
3Whole Star Anise
2Cinnamon Sticks
8Whole Cloves
6Garlic Cloves (Peeled, finely chopped)
Toppings
PackRice noodles
HandfulBean Sprouts
2 BunchesPak Choi
1Jalapeno
2 ClovesGarlic
BunchThai Basil
BunchCilantro
1 PackShitake Mushrooms (any mushrooms can work)
to tasteSriracha

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Steps

1 hour

1

Quarter the onions and peel the ginger. Cut the ginger into large chunks
2

Preheat the oven to the broiler (as hot as it can go- heat coming from the top of the oven).
3

Put onions and ginger on a baking tray and put in oven for 5 minutes or so (keep any eye on this- the idea is to have the onions and ginger char slightly). Take out of the oven and set aside.
4

Heat a stock pot on medium heat, and put the spices in the pot. Let the spices toast for about 2 minute. They will start to smell!
5

While toasting the spices, cut the carrots and leek into 1 inch chunks. Crush the lemon grass (this brings out of the flavour), and cut in half lengthwise.
6

Proceed to add all the vegetables: onions, ginger, garlic, carrots, leeks, dehydrated Shitake mushrooms, lemon grass. Add the vegetable stock, soy sauce, then fill the pot with water (about two inches away from the top)
7

Stir and bring to a boil.
8

Once at a boil, turn down the heat to a low simmer, and leave to simmer for at least 3 hours. You can put the lid on for this. The more you leave to simmer, the more flavour it will have! All day is ideal.
9

About 30 minutes before you’re ready to serve, prepare the toppings.
10

Bring a pot of water to a boil. Add your noodles and cook and packaging instructs. Drain and put aside.
11

Cut fresh shitake mushrooms in half. Cut the bottoms off of the pak choi.
12

Heat a frying pan on medium heat with a little oil, and toss the garlic in. Leave for about 2 minutes, and then add mushrooms and pak choi.
13

Stirring frequently, let the mushrooms and pak choi cook until slightly soft.
14

Pour the broth through a sieve or strainer in your serving bowl. Put noodles in the broth. Top with mushroom and pak choi mixture. Top with some cilantro and Thai basil, and a handful of bean sprouts. If you like it spicy, chop jalapeño and place on top with a squirt of sriracha!