One Pot Vegetarian Pho
A fragrant, warming Vietnamese noodle soup made with a flavorful broth, rice noodles, and fresh vegetables. Perfect for vegetarians seeking a hearty meal.
Nutrition
Calories: 200cal
Carbohydrate: 35g
Protein: 4g
Fat: 5g
Cholesterol: – -mg
Sodium: 1100mg
Difficulty Level: easy
30 min Prep
1 hr 30 min Cook
2 hr Total
4 Servings
Ingredients
- 8 cups vegetable broth
- 1 large onion, halved
- 2-inch piece of ginger, sliced
- 2 star anise
- 4 cloves
- 1 cinnamon stick
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon salt
- 8 oz rice noodles
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 1 bunch of cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- Fresh basil leaves
- Sriracha sauce (optional)
- Hoisin sauce (optional)
Instructions
- 1. In a large pot, add the vegetable broth, onion halves, sliced ginger, star anise, cloves, and cinnamon stick. Bring to a boil over high heat.
- 2. Once it reaches a boil, reduce the heat to low and let it simmer uncovered for about 45 minutes. This will allow the spices to infuse into the broth.
- 3. While the broth is simmering, soak the rice noodles in hot water for about 20 minutes, or until they are soft. Drain and set aside.
- 4. After 45 minutes, use a strainer to remove the onion, ginger, star anise, cloves, and cinnamon stick from the broth. Add soy sauce, brown sugar, and salt to the broth. Taste and adjust seasoning if needed.
- 5. Add the sliced mushrooms to the broth and let them cook for 5 minutes, until tender.
- 6. To serve, place a portion of the soaked rice noodles into each bowl. Ladle the hot broth with mushrooms over the noodles.
- 7. Top each bowl with bean sprouts, chopped cilantro, green onions, and fresh basil leaves.
- 8. Serve with lime wedges on the side for squeezing over the soup. Add Sriracha and hoisin sauce for additional flavor, if desired.