Soups from fresh organic vegan ingredients
Vegan Pho staples are basically rice noodles and broth. It's one of those recipes to really have fun with as you can choose anything from mushrooms, carrots, spring onions, capsicum and more. Giving you the freedom to whip something up with what ever is at hand! Don't be afraid to mix herbs, this pho has mint and coriander, but basil works really well too. Have a play, so long as you use a good stock - it's going to be good :D
2 bunches Asian greens - cut each bunch into 5 cm chunks
150g Mushrooms - sliced
1 Carrot - sliced thinly
1.5 litres Vegetable Stock
5 Spring Onions - chopped finely
10g Ginger - grated
Small bunch Coriander - best chopped last minute for flavour
Small bunch Mint - best chopped last minute for flavour
2 tablespoons Tamari or Hoisin Sauce
1 teaspoon Sesame Oil
1 200gm packet Rice Noodles
Wedge of Lemon or Lime
Start with a big pot. Heat your vegetable stock and add spring onions, grated ginger, carrots and boil for a minute, then add the rice noodles and continue to boil for 2 minutes less than packet instructions (so probably 5 minutes) then add the bok choy for the last 2 minutes.
Add mushrooms to a heated pan along with tamari or hoisin sauce and sesame oil stirring until mushrooms soften, remove from heat.
Divide rice noodles into bowls, pour the stock over the top. Add the mushrooms and lastly sprinkle mint, coriander and place a lime or lemon wedge on the side.
Options are to sprinkle with red pepper seeds, use a little star anise in your stock and of course - add in other veggies as you like!
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