Pho Vegetable Soup – Dr. Akua | Expert Nutrition Advice You Can Trust

Pho Vegetable Soup

Prep and Cook Time: 1 hour, 15 minutes

Ingredients

  • 1 large white onion (peeled and halved)
  • 3-inch piece of fresh ginger (halved lengthwise)
  • 5 star anise
  • 4 whole cloves
  • 2 cinnamon sticks
  • 2 cardamon pods
  • 1 tbs whole coriander seeds
  • 8 cups good-quality vegetable stock (or mushroom stock*)
  • 2 tbs date paste
  • 2 tsp low-sodium noma shoyu
  • 2 tsp rice vinegar
  • Fine sea salt (to taste)
  • 7 oz uncooked thin rice noodles
  • 1 tbs sesame oil (or any neutral-flavored oil)
  • 8 oz shiitake mushrooms (thinly sliced)
  • 2 heads baby bok choy (halved)
  • 1-2 cups extra vegetables (optional)
  • 2 limes
  • Garnish with your favorite variety of the following: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

 

Equipment Needed

  • Baking sheet
  • Strainer
  • Large pot
  • Sauté pan

Preparation Instructions

  • Step 1: Char the onions and ginger
  • Step 2: Place baking rack about 8 inches away from the heating element and turn oven broiler to high
  • Step 3: Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.  Broil for about 7-10 minutes or until the tops of the onion and ginger are slightly charred. Remove and set aside
  • Step 4: Cook the noodles separately until al dente following the directions on the package
  • Step 5: Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook (you can toss the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking together)
  • Step 6: Heat the anise, cloves, cinnamon, cardamom and coriander in a large stock pot over medium-high heat for about 3 minutes until fragrant
  • Step 7: Add in the charred onion, ginger, vegetable stock and stir to combine. Continue cooking until the broth reaches a simmer
  • Step 8: Reduce heat to medium-low and cover with a lid. Continue to simmer for at least 30 minutes
  • Step 9: Strain (and discard) the onions, ginger and spices
  • Step 10: Stir in the soy sauce and rice vinegar into the hot broth. Continue simmering on medium-low and covered until ready to serve
  • Step 11: Meanwhile, heat the oil in a sauté pan over medium-high heat
  • Step 12: Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat
  • Step 13: 5 minutes before you are ready to serve the soup, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook
  • Step 14: Add a handful of noodles to each individual serving bowl.  Ladle the hot broth and veggies into the serving bowls
  • Step 15: Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice
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