Vegan pho
Ingredients
- 2 onions
- 2 carrots
- 2 celery sticks
- 6 garlic cloves
- 1 large large thumb of ginger
- 5 star anise pods
- 6 whole cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 cinnamon stick
- 2 cardamom pods
- 30g dried shiitake mushrooms
- 1 tbsp maple syrup
- 1 tbsp miso paste
- 2 tsp cup soy sauce
- Nori sheets
- 6-8 cups of vegetable stock
- Thai chillies
- Spring onions
- Lime
- Bean sprouts
- Coriander
- Pak choi
- Shiitake mushrooms
- Broccoli
- 1 block tofu
- Sriracha
Steps
- Broil the onions and ginger under a grill until they have browned.
- Drain and press the tofu.
- To a pan, add coriander seeds, fennel seeds, cloves, cardamom, cinnamon and star anise and toast on a low heat for a few minutes.
- To a large deep pan sauté garlic, celery and carrots. Then add in water, soy sauce, miso paste, maple syrup, nori and mix well.
- Add in onions, ginger, dried shiitake mushrooms and spices and mix to combine.
- Simmer for at least an hour, taste and adjust any seasonings to get the right balance.
- Marinade the tofu in soy sauce and sesame oil then cook.
- Cook the mushrooms in the same pot.
- Prepare rice noodles following package instructions.
- Steam the broccoli.
- Sieve out the spices from the stock then add back to the stock pot.
- Right before serving, add the pak choi and mushrooms to the pot to cook for 1-2 minutes.