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Vegan Pho-Inspired Soup
A vegan version of pho broth that's simple yet oh so flavorful!
Materials
- 1.5 tbsp oil
- half a large red onion (a little over 1c roughly chopped)
- ginger (~25 grams)
- 1 tbsp crushed garlic
- 2 tsp coriander seeds
- 2 cardamom pods
- 2 cloves
- 1 medium sized carrot roughly chopped (~1c)
- 1.5 c roughly chopped celery
- 4 c water
- 3 c veggie broth (Kroger brand)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- Salt to taste
Instructions
- Keep your heat on high, and begin by sautéing your onion in your oil for about a minute. Then, add in your ginger, garlic, and coriander seeds and sauté for couple of more minutes.
- Then, add in the rest of your ingredients and bring the mixture to a boil.
- Turn the heat down on low and let the broth simmer for 30 minutes. Strain with a sieve before serving.
- Note: you can serve this broth with whatever noodles and veggies you like! I enjoy mine with red and green cabbage, carrots, green onions, baked tofu, Wei-Chaun low mein noodles/ traditional pho rice noodles, lime juice, sriracha, and sambal!! The last three ingredients in particular really tie the the flavor of the broth together perfectly.
How many servings does this make?