Vegetable Pho from Reducetarian
Pho is a popular Vietnamese street food consisting of broth, rice noodles, and herbs, and it’s traditionally made with beef or chicken. Reducetarian, one of my favorite cooking sites, offers this delicious vegetarian version that is surprisingly easy to make!
- Servings: 4
- 5 ounces dried soba noodles
- 2 tablespoons extra virgin avocado oil
- 1 onion (medium, thinly sliced)
- 6 cups vegetable broth
- 3 tablespoons soy sauce or tamari
- 2 tablespoons mirin (or dry red or white wine, or 1 tablespoon rice wine vinegar or red or white wine vinegar)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons miso
- 1 bunch bok choy (trimmed and chopped, or 2 cups chopped spinach)
- 1/2 cup chopped peanuts or cashews (optional for garnish)
- 2 green onions (thinly sliced, optional for garnish)
Bring large saucepan of salted water to boil over high heat.
Add noodles and cook until al dente (about 6 minutes), then drain and rinse with warm water.
Divide among four serving bowls.
Clean saucepan and heat oil over medium-high heat.
Add onion and cook, stirring frequently, until soft (about 5 minutes).
Add broth, soy sauce, mirin, and ginger and bring to boil.
Reduce heat slightly to keep broth lightly boiling for 5 minutes.
Whisk miso into broth until smooth.
Add bok choy and simmer until wilted (about 1 minute).
Ladle hot broth over noodles and garnish with 2 tablespoons chopped peanuts and/or 1 tablespoon sliced green onions.