40- minute Pho
Description
This is a soup-er flavorful and fulling recipes for those days when you have a little extra time on your hands to put together beautiful bowl of pho.
| prep time | cook time | total time | servings | days kept |
|---|---|---|---|---|
| 10 minutes | 40 minutes | 40 minutes | 3 | 4 |
Ingredients
- 1.5L (6 cups) veggie broth
- 1 package rice noodles - I used extra-large rice noodles
- 1 Tbsp coconut oil
- 200g (2 cups) button mushrooms, sliced
- 1 large carrot, sliced thinly or with a peeler (whatever have/ prefer)
- 1 tbsp minced minced garlic
- 1 yellow onion, thinly sliced
- 1 small bunch of cilantro or fresh parsley
- 1 chili pepper, sliced
- 1 star anise
- 1 cinnamon stick
- 2 Tbsp coconut aminos or soy sauce
- ΒΌ tsp ground ginger
- 1 tsp Sriracha, or more to taste
- 1 medium lime, cut into wedges
- a handful of green onion for topping, chopped
Optional Ingredients
- tofu (pan-fried or silken)
- nori (seaweed)
- sesame seeds
Steps to make this meal
- In a large saucepan, on a medium heat, add the cinnamon stick and anise star and dry-roast them, stirring to prevent burning, for about a minute.
- Add 1 Tbsp coconut oil and the sliced onions. Stir fry them for about 2 minutes.
- Add the ginger and garlic and cook for 2 more minutes,
- Pour in the vegetable broth, soy sauce or coconut aminos, sriracha sauce, and bring to a boil, then lower the heat.
- Simmer for about 25 minutes on low heat.
- Meanwhile, prepare the noodles and toppings.
- Soak the rice noodles for about 20 minutes in water.
- Stir-fry the mushrooms in a small pan for about 4 minutes. You can skip this step and simply add them to the soup, but I just love the lightly fried mushrooms flavor in this recipe.
- Add the noodles, mushrooms, carrot, cilantro and sliced chili pepper to the soup. Boil for 3-5 more minutes.
- Top with green onions and serve with a lime wedge.