Veggie Pho
By Jess Ferrin
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 1 packet pho seasoning (available on Amazon)
- 1 container vegetable stock
- 1½ cups water
- 1 onion, peeled and halved
- 2–3 garlic cloves, peeled and smashed
- 1–2 inch piece fresh ginger, halved
- 1 handful baby bok choy, chopped
- 1 pint assorted mushrooms (e.g., oyster and king)
- Optional Toppings
- Tofu
- Bean sprouts
- Chopped green onions
- Soy sauce
- Sriracha
Directions
- Heat a griddle on low and toast the larger spices from the pho seasoning packet (like star anise or cinnamon) until they become fragrant.
- Pour the vegetable stock and 1½ cups of water into a small pot on a side burner.
- Once the spices are toasted and fragrant, place them in the included seasoning bag with the remaining spices, tie it closed, and add it to the pot.
- Increase the griddle to medium-high. Place the halved onion (cut side down), garlic, and ginger on the griddle and char them until browned.
- Add the charred onion, garlic, and ginger to the broth and let it simmer for about 15 minutes.
- After simmering, remove the seasoning bag and the charred aromatics from the broth.
- Sauté the bok choy and mushrooms in about 1 teaspoon of light olive oil until softened, then add them to the broth and simmer for another 5 minutes.
- Boil water separately and pour it over the rice noodles in a bowl. Cover and let them sit for 5 minutes to soften.
- Place the softened rice noodles in serving bowls.
- Ladle the hot broth and veggies over the noodles.
- Top with your choice of tofu, bean sprouts, green onions, soy sauce, or sriracha.
- Serve and enjoy!
