I love pho so much, especially when its cold outside and I’m feeling a cold come on. Unfortunately, there is only one place in my area that sells vegan, gluten-free pho, and it’s all the way across town. But this time, instead of giving in and jumping in my car, I went into the kitchen to see if I could figure it out myself. I’m happy to say that with this easy recipe I might just be done with drives across town.
Not only is this a delightful and easy meal, but it’s also a great way to get some more vegetables into your diet.
- 3 pieces of whole star anise
- 5 pieces of whole cloves
- 2 cinnamon sticks
- 10-15 black peppercorns
- 1.5 inch ginger cut in to smaller chunks
- 1/4 a medium size yellow onion
- 4 “no beef ” bullion cubes in 8 cups of boiling water or 8 cups of your choice of broth (A non-vegan but wonderful idea is to use bone broth)
- 1 TBS gluten-free tamari (optional)
- 1/4 yellow onion
- 4 ounces of mushrooms (shiitake, white, or baby bella)
- 1 or 2 carrots
- 1 to 2 cups broccoli
- TBS coconut oil
- 1/2 package rice noodles (I use brown rice seaweed noodles from Star Anise Foods).
Topping (optional but delicious)
- Throw all the broth ingredients into a 3 quart pan and bring to boil, reduce heat and simmer for as long as you like. I simmered mine while I was preparing the next part of the soup.
- Chop your vegetables into bite size pieces.
- Throw the veggies in to a 6 quart pot with coconut oil and saute for 5 to 7 minutes.
- With a strainer over the 6 quart pot pour the broth into the vegetables. Your broth should be a little like a concentrate. Add 2 more cups boiling water and the rice noodles. Cook on medium high until the noodles are tender (usually just a minute or two).
- Serve with cilantro, basil, jalapeno, and lime wedges.