Vegan Pho

Name: Vegan Pho
Ingredients: For the broth; 2 Brown onions, halved; 1 Thumb sized piece of ginger, roughly sliced; 1 Bulb garlic, skin removed; 2 Star anise; 2 Cinnamon sticks, broken into pieces; 4 Cloves; 1 tablespoon Coriander seeds; 2 Dried shiitake mushrooms; 4 Coriander stems; 1/2 teaspoon Fennel seeds; 1 Leek, white and green parts, roughly chopped; 3 Carrots, roughly chopped; 1/4 Green cabbage, roughly chopped; 1/2 Daikon, roughly chopped; 6 cups Vegetable stock; 2 tablespoons Gluten-free soy sauce; 2 tablespoons nutritional yeast mixed with 4 tbsp water - sediment discarded; To serve; 200 grams Rice noodles, cooked; 1/4 Green cabbage; 1/2 Head broccoli; 1 Carrot, julienned; 1/2 Daikon, julienned; 2 Heads bok choy; 2 Spring onions; Small handful coriander; 1 Lime, quartered; 125 grams Tofu, cubed and baked for 15 mins on 200 degrees C

29 ingredients

6 steps

Ingredients

For the broth
2 Brown onions, halved
1 Thumb sized piece of ginger, roughly sliced
1 Bulb garlic, skin removed
2 Star anise
2 Cinnamon sticks, broken into pieces
4 Cloves
1 tablespoon Coriander seeds
2 Dried shiitake mushrooms
4 Coriander stems
1/2 teaspoon Fennel seeds
1 Leek, white and green parts, roughly chopped
3 Carrots, roughly chopped
1/4 Green cabbage, roughly chopped
1/2 Daikon, roughly chopped
6 cups Vegetable stock
2 tablespoons Gluten-free soy sauce
2 tablespoons nutritional yeast mixed with 4 tbsp water - sediment discarded
To serve
200 grams Rice noodles, cooked
1/4 Green cabbage
1/2 Head broccoli
1 Carrot, julienned
1/2 Daikon, julienned
2 Heads bok choy
2 Spring onions
Small handful coriander
1 Lime, quartered
125 grams Tofu, cubed and baked for 15 mins on 200 degrees C

Directions

1

Add halved onions and ginger pieces to a large soup pot over a high heat. Let sit until charred and almost burnt.
2

Add garlic, star anise, cinnamon, cloves, coriander seeds, shiitake mushrooms, coriander stems and fennel seeds and let toast until fragrant. Mix a couple of times.
3

Then, add leek, carrots, green cabbage, daikon and mix until evenly coated with spices. Add vegetable stock and stir then bring to the boil.
4

Once boiling, reduce to simmer and add gluten-free soy sauce as well as nutritional yeast water (NOTE: do not add sediment). Simmer for 2 hours.
5

While simmering, prepare other ingredients for plating in bowls.
6

Once cooking time is complete and the broth is fragrant, strain through a sieve and discard solids. Then, pour the broth into prepared bowls and serve.