Soul Satisfying Vegan Pho

Plant-Based

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
Broth Ingredients
  1. 10 cups filtered water or Vegetable Broth
  2. 2 TBS fresh ginger grated
  3. 6 cloves garlic crushed and minced
  4. 2 tsp Chinese five spice (optional)
  5. 2 vegetable broth cubes (free of msg and preservatives) or replace water with vegetable broth
  6. 2 TBS coconut aminos (or soy sauce/tamari)
Noodles
  1. 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. 1 cup broccoli florets
  2. 1 cup carrots sliced
  3. 1 cup cabbage thinly sliced
  4. 4 heads of baby bok choy
  5. any other vegetables that you have hanging around
  6. sliced tofu or tempeh (optional)
Toppings
  1. lime slices
  2. jalapeño slices
  3. 2 cups fresh sprouts
  4. 2 sprigs fresh basil
  5. coconut aminos
Instructions
  1. In a large soup pot place water or vegetable broth and remaining broth ingredients and heat over medium hot heat
  2. Steam vegetables separately until vibrant in colour but still crunchy (1min)
  3. Once broth has simmered for 20 min and vegetables are done place noodles in separate pot and follow package cooking instructions.
  4. 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.
  5. Top soup bowls with lime, jalapeño, sprouts, basil and coconut aminos - as you like it!
  6. Enjoy!
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