¼teaspoonsea saltto taste, depending if broth has salt
1packagerice noodles or glass noodleswhite, brown, or forbidden rice
1jalapeñooptional topping, sliced
6sprigscilantrooptional topping, chopped
1limeoptional topping, juice
Prep all your spices and veggies. Add the garlic and ginger to a large pot with a splash of water over medium heat. Cook for a few minutes, stirring until lightly browned. Add star anise, cloves, cinnamon, coriander, and cardamom to the pot and continue to stir for 2-3 more minutes. (Tip: I like to add a stainless steel colander to the pot, then add the spices on top for easy removal)
Add veggie broth, coconut sugar, rice vinegar, and coconut aminos. Bring to a boil, then stir, cover, and reduce heat to a simmer for 20 minutes. If you notice the broth reducing too much, you can add a bit more veggie broth.
While broth is simmering, prepare your noodles according to the package. I like to add ours to a large bowl first, then boil water in an electric kettle and pour the boiling water over the noodles. Let cook until al dente (you want them to be cooked, but not too soft since we'll be pouring the pho broth over them).
Steam the veggies you'd like to add (bok choy, broccoli, mushrooms, carrots) for 5-7 minutes, or cook for 5-7 minutes in a pan with a splash of veggie broth over medium heat.
Use a slotted spoon to remove spices from the broth, or remove the colander if you used one. Test your broth and add salt and white pepper as needed.
Assemble your pho bowls! Add noodles and veggies to a bowl, then ladle broth over it. Garnish with your choice of green onions, cilantro, jalapeño, bean sprouts... anything you like! I recommend squeezing juice from ¼ lime into each bowl.
If you do not have those *spices* available, you can purchase 5 spice powder instead and use 2 teaspoon of that. 5 spice powder contains cinnamon, fennel, cloves, star anise, and white pepper, which will be a similar taste.
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Find it online: https://plantivorekitchen.com/vegan-vegetable-pho/