This broth provides a rich and wonderful flavor base for vegan pho "soup".
- 1 charred medium onion
- 2 inches charred ginger
- 2 cups of kitchen scraps (or 2 cups carrots, celery, winter squash cut into large cubes)
- 1/2 cup daikon radish or radish
- 2 cups of chopped greens (options: kale, bok choy, collard greens, chard, dandelion)
- 1 tablespoon seaweed (options: nori, dulse, wakame, kelp, or kombu)
- 1/2 cinnamon stick
- 1–2 clove per your taste
- 1–2 star anise per you taste
- 1/8 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 3–4 peppercorns
- 2–3 fresh or dried shiitake mushrooms (optional)
- sea salt to taste
- 16 cups water
Pho Soup Ingredients
- 4 oz buckwheat noodles
- 1 cup steamed veggies: carrots, greens, squash, radish, bean sprouts
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
- 1 tsp fresh squeezed lime juice
- dash hot sauce per your taste
- Making this broth is the an act of love to your digestive tract. Filled with beneficial phytonutrients that noursih and sustain vitality.
- Cut the onion in half and place it with whole ginger on baking pan. Place under broiler for 5 min at 500. Let cool. Slice the ginger and onion into smaller pieces and add to the broth mixture.
- There are two main concepts to make this broth after you have done the onion and ginger (these are not so negociable)
- You can use leftover scraps are leftover from other meals you have made that week. I generally cut them up and place the extra scraps in the freezer or into the back of the fridge. Then when i am ready to make the broth once per week, I take them out and use.
- Or you can use of blend of veggies to make the broth as noted.
- I place all the broth ingredients in the slow cooker overnight on low or medium setting. When I wake up in the morning, the whole house smells amazing.
- Once the broth is cooked, strain the spices and veggies out. This broth can now have miso or other flavors added.
- Typically I use buckwheat soba noodles and cook per the package instructions. However, the real shift came for me when I learned to rinse the noodles. It made everything so much tastier.
- You can then steam the vegetables and tofu that you would like to place on top. Check out the video to see the technique.
- Combine the broth, miso, steamed veggies into a bowl. It can then be topped with hot sauce, sesame seeds, cilantro, lime, or other flavors that you love.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: dinner
- Cuisine: Vietnamese
Keywords: dinner, mealprep, noodle, pho, soba, Vegan