From Cookie and Kate
Vegetarian Pho
- Time
- 50 min
- Makes
- 4
- Ingredients
- 18
16 things you may not have.
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Ingredients
- Two 3-inch cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion*, peeled and quartered
- 4-inch piece of fresh ginger*, peeled and halved lengthwise
- 4 cups (32 ounces) vegetable stock or broth
- 4 cups water
- 2 tablespoons reduced-sodium tamari or soy sauce
- 6 ounces (one large handful) rice noodles
- 1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice
- 5 ounces thinly sliced shiitake mushrooms
- Salt
- Mung bean sprouts
- Sprigs of fresh basil (use Thai basil if you can find it) or cilantro
- Sprigs of fresh mint
- Thinly sliced green onions (mostly green parts)
- Very thinly sliced fresh jalapeño (omit if sensitive to spice)
- Small wedges of lime
Nutrition · per serving
1 of 4 bowls per serving
- Calories
- 237 kcal
- Fat
- 4.2 g
- Fiber
- 2.5 g
- Sugar
- 4.2 g
- Sodium
- 1097.5 mg
- Protein
- 5.7 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 43.9 g
- Saturated fat
- 0.7 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.