Easy Vegetarian Pho
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Rating
4.9 out of 5 stars
(47)
Ingredients
2 servings
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon whole peppercorns
- ¼ teaspoon whole cloves
- 5 cups water
- ½ small yellow onion, cut into 1” chunks
- 2 garlic cloves, crushed
- 1 2-inch piece of fresh ginger, sliced in half
- 4 ounces shiitake mushrooms, stems removed and reserved
- ¼ cup tamari, more to taste
- 1 tablespoon rice vinegar, more to taste
- 2 scallions, finely chopped
- 2 baby bok choy, sliced lengthwise into quarters
- ½ cup frozen edamame
- 4 ounces cooked rice noodles
- Lime slices
- Mung bean sprouts
- Fresh herbs: basil, mint, and/or cilantro
- Sriracha, sliced thai chiles, or sliced jalapeños
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Preparation
Chef’s notes
Don’t skip the garnishes. Stir them into the hot broth for rich depth of flavor.
Customize the recipe by adding baked or fried tofu for a heartier soup or replace bok choy with spinach or shredded Napa cabbage.
Make it ahead by doubling the recipe. Store the broth separately from the noodles and vegetables.