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5 from 3 votes

Best Flavored Vegan Pho Broth

This broth provides a rich and wonderful flavor base for vegan pho "soup".
Prep Time15 mins
Cook Time8 hrs
Course: dinner
Cuisine: Vietnamese
Diet: Vegan
Keyword: dinner, mealprep, noodle, pho, soba, Vegan
Servings: 4 people
Serving Size:
Calories:

Ingredients

Broth Ingredients

  • 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

Instructions

  • 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.