Colin caught a bit of cold and needed a comforting soup to fill up and boost his immune system. We’ve been frequenting (by frequenting I mean going 3 times in one week) a Vietnamese restaurant lately and have come to enjoy this traditional dish. Thought I would try to replicate it while visiting my parents on the island. The soup pot was licked clean and Colin said ‘I’m cured!’.
Soul Satisfying Vegan Pho
2013-08-27 05:11:06
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Broth Ingredients
- 10 cups filtered water or Vegetable Broth
- 2 TBS fresh ginger grated
- 6 cloves garlic crushed and minced
- 2 tsp Chinese five spice (optional)
- 2 vegetable broth cubes (free of msg and preservatives) or replace water with vegetable broth
- 2 TBS coconut aminos (or soy sauce/tamari)
Noodles
- 1 package pad thai rice noodles or a more nutrient dense option - diakon noodles (daikon radish made into noodles with spirooli) or seaweed noodles
Soup ingredients
- 1 cup broccoli florets
- 1 cup carrots sliced
- 1 cup cabbage thinly sliced
- 4 heads of baby bok choy
- any other vegetables that you have hanging around
- sliced tofu or tempeh (optional)
Toppings
- lime slices
- jalapeño slices
- 2 cups fresh sprouts
- 2 sprigs fresh basil
- coconut aminos
Instructions
- In a large soup pot place water or vegetable broth and remaining broth ingredients and heat over medium hot heat
- Steam vegetables separately until vibrant in colour but still crunchy (1min)
- Once broth has simmered for 20 min and vegetables are done place noodles in separate pot and follow package cooking instructions.
- Place a couple of pieces of tofu or tempeh (optional) in the bottom of each bowl. Put a few pieces of each vegetable in each bowl and pour broth over top. Serve.
- Top soup bowls with lime, jalapeño, sprouts, basil and coconut aminos - as you like it!
- Enjoy!
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