Ingredients
Directions
Before you start this recipe: Place the bay leaves, lime leaves, cinnamon, clove, coriander, fennel, and star anise in a sachet or cheesecloth (you may need a few layers to avoid spices escaping into the broth!) and tie with twine. Set aside.
Heat a large stovetop pot over medium-high heat. Once hot, add the onions and mushrooms, cooking until the onions are translucent, about 3 minutes.
Add the garlic, ginger, lemongrass, tofu and bok choy stems, cooking until the bok choy starts to become tender, about 2–3 minutes, stirring occasionally.
Add the spice sachet, coconut aminos, and maple, stirring again.
Add the water and bring to a boil then simmer, covering the pot for 50 minutes to allow all the flavors to meld. While the broth is cooking, cook your rice noodles according to package instructions, run under cold water and set aside.
Once the broth is done, remove the spice sachet.
Divide the noodles and bok choy leaves between two large soup bowls.
Pour the broth over top of each bowl.
Top veggie pho with the optional jalapeños, cilantro or basil, Sriracha, and a squeeze of lime.
Chef’s Notes
Substitutions
In place of tofu, try tempeh.
In place of bok choy, try napa cabbage, kale, or Chinese broccoli.
In place of cilantro, try basil or Thai basil.
In place of rice noodles use your favorite noodle of choice.
To lower the sodium in this recipe, reduce the coconut aminos to one tablespoon or omit entirely.
Prep Ahead
Prepare the broth ahead of time.
Storage
Store your vegetarian pho in an airtight container in the refrigerator for up to 5 days.
2 servings
860g
- Amount per serving
- Calories656
- % Daily Value *
- Total Fat 9g12%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 541mg24%
- Total Carbohydrate 117g43%
- Dietary Fiber 6g22%
- Total Sugars 12g
- Includes 2g Added Sugars4%
- Protein 28g
- Calcium 610mg47%
- Iron 5.9mg33%
- Potassium 1045mg23%
- Vitamin D 1.7mcg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Before you start this recipe: Place the bay leaves, lime leaves, cinnamon, clove, coriander, fennel, and star anise in a sachet or cheesecloth (you may need a few layers to avoid spices escaping into the broth!) and tie with twine. Set aside.
Heat a large stovetop pot over medium-high heat. Once hot, add the onions and mushrooms, cooking until the onions are translucent, about 3 minutes.
Add the garlic, ginger, lemongrass, tofu and bok choy stems, cooking until the bok choy starts to become tender, about 2–3 minutes, stirring occasionally.
Add the spice sachet, coconut aminos, and maple, stirring again.
Add the water and bring to a boil then simmer, covering the pot for 50 minutes to allow all the flavors to meld. While the broth is cooking, cook your rice noodles according to package instructions, run under cold water and set aside.
Once the broth is done, remove the spice sachet.
Divide the noodles and bok choy leaves between two large soup bowls.
Pour the broth over top of each bowl.
Top veggie pho with the optional jalapeños, cilantro or basil, Sriracha, and a squeeze of lime.
