I love the simplicity of Vietnamese food. Classic Pho is a particular favorite when I feel under the weather. This delicious vegan pho version is super easy to make, and is a great candidate for our homemade vegetable stock. If you use store bought, be aware that they all taste very different. To make sure the low sodium stock you’ve picked up has a flavor you like enough to drink on its own, buy some of the small 1 serving boxes that many brands make and taste test them to find your absolute fave. You’ll only have to do it once and it’s really worth the trouble.
- In a medium saucepan, heat stock to a simmer. Stir in the miso and soy. Steep the ginger and a few slices of the jalapeno in the broth for 5 minutes and then strain if desired. If you like spicy food, simply leave them in.
- Separately, in a medium-sized pot, boil rice noodles until still al dente. Transfer noodles to bowls.
- Garnish noodles with chopped vegetables and cilantro leaves.
- Bring broth to a boil and pour directly over the noodles. The boiling broth will lightly cook the vegetables. (see Ann''s Tips)
- 1 quart vegetable stock store bought or homemade
- 3 tablespoons fresh ginger, sliced
- 1 teaspoon miso
- 1 tablespoon soy sauce
- 1 jalapeno pepper, sliced thin
- 1 6 oz. package rice stick noodles (see Ann’s Tips)
- 1 half carrot, sliced very thinly
- 1 leek, julienned
- ¼ cup sweet corn, off the cob
- 2 shitake mushrooms, sliced very thinly
- Cilantro leaves, for garnish
Ann's Tips and Tricks
Rice sticks cook in a trice. If you’re worried about overcooking them, soak them in boiling water until they are just al dente, and let them finish in the soup.
If you are on an anti microbial diet, cook the vegetables for 2-3 minutes in a little of the broth before adding them to the noodles.