Name: Easy Vegetarian Pho (Vietnamese Noodle Soup) recipe by Vanitha Bhat at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 to 4 cinnamon sticks, broken up; 1 star anise; 2 tbsp coriander seeds; 4 to 5 cloves; 1 large onion, peeled and chopped; 2 inch piece ginger, finely chopped; 1 large carrot, peeled and cubed; ½ to ¾ cup sliced shitake mushrooms (or button mushrooms); 2 to 3 green chilies/jalapenos slit (according to your taste); 8 cups of water (or half vegetable broth and half water); 2 tsp soy sauce; 1 cup rice noodles (or any other noodles your prefer); 2 tbsp oil; Salt to taste; For garnishing or topping:; Mung bean sprouts; Few baby spinach leaves; Chopped green onions or scallions; Chopped coriander leaves; Lemon or lime wedges; Hot chili sauce (Sriracha or any chili garlic sauce); Chopped jalapenos

ABOUT Easy Vegetarian Pho (Vietnamese Noodle Soup) RECIPE

This filling and comforting vegetarian Vietnamese soup is full of flavors from shiitake mushrooms, fresh herbs and aromatic spices; served over rice noodles and topped with some crunchy and fresh toppings, it is a complete meal!

Ingredients Serving: 4

3 to 4 cinnamon sticks, broken up
1 star anise
2 tbsp coriander seeds
4 to 5 cloves
1 large onion, peeled and chopped
2 inch piece ginger, finely chopped
1 large carrot, peeled and cubed
½ to ¾ cup sliced shitake mushrooms (or button mushrooms)
2 to 3 green chilies/jalapenos slit (according to your taste)
8 cups of water (or half vegetable broth and half water)
2 tsp soy sauce
1 cup rice noodles (or any other noodles your prefer)
2 tbsp oil
Salt to taste
For garnishing or topping:
Mung bean sprouts
Few baby spinach leaves
Chopped green onions or scallions
Chopped coriander leaves
Lemon or lime wedges
Hot chili sauce (Sriracha or any chili garlic sauce)
Chopped jalapenos

Instructions

In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn.
In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned.
Add the toasted spices, carrots and fry again for a few seconds.
Stir in sliced shiitake mushrooms and saute for a few seconds on high.
Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 25 to 30 minutes for all the flavors to blend.
Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside. After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready.
Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!
Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks!
A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home!
If needed, you can stir in chili sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional. Enjoy!!

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