VEGGIE LOADED VEGAN PHO #vegetarian #soup

Scanning for a scrumptious vegetarian pho formula that will carry this delightful social dish to your table in a savagery free way? This pho formula (likewise qualifying as a vegan pho formula) is an exquisite and straightforward dish, packed with vegetables and with a pho stock that is both profound and rich with flavor.

How about we start with the rudiments. In the event that you've not attempted pho, you are certainly passing up a great opportunity. Pho is a tasty Vietnamese rice noodle soup that, for absence of a superior portrayal, has such a significant number of layers of flavor that it will make your taste buds sing. Customarily, the unmistakable stock is a hamburger bone stock, stewed with star anise, cloves, cinnamon, ginger and lemongrass at that point served over rice noodles and typically joined by meagerly cut meat, bean grows, rice noodles, mint, basil, lime and jalapenos.

Generally, pho has a predetermined number of fixings that are added to the stock. I like to get imaginative with that part, however we can discuss that in a moment. The fact of the matter I'm attempting to make is that the way to pho is an extremely delightful stock. Pho stock is intricate, yet making a vegetarian pho stock as great (or better than) the first is absolutely feasible. It required some investment and some experimentation, yet in case I'm going to rank my veggie lover plans, my vegetarian pho stock is my FAVORITE. The best part is that the fixings I use to cause it to would all be able to be handily found in standard markets.

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Ingredients
Vegan Pho Broth

2 whole star anise
3 whole cloves
2 whole cinnamon sticks
2 stalks fresh lemongrass scored and smashed with a knife handle (see Recipe Notes for alternatives)
1 inch fresh ginger sliced into 1/4" coins
1 yellow onion quartered
2 quarts low-sodium vegetable broth I like Pacific Foods Low-Sodium Vegetable Broth
1/4 cup low-sodium tamari
1/4 cup light miso paste I like Sweet White Miso from South River Miso but it by mail order. Cold Mountain Miso can be found in most grocery stores. I would recommend their Yellow Miso for this recipe.
1 tbsp organic turbinado sugar or other desired sweetener

Optional Additional Ingredients (the more, the better!)

1 pkg. Vietnamese rice noodles I like to use Lotus Foods' Traditional Pad Thai Rice Noodles or sub noodles for zucchini zoodles
20-25 shiitake mushrooms washed and cut to maintain even size; for aesthetics, I like to keep the small shiitakes whole
2 quarts water for brining the shiitake mushrooms
5 tsp table salt for brining the shiitake mushrooms
1-2 tsp sesame oil for roasting the shiitake mushrooms
1 zucchini washed and spiralized
1 carrot washed and spiralized
1/4 head purple cabbage julienned
1 red pepper washed, deseeded and cut into bite-sized pieces
2-3 scallions trimmed and sliced into garnishment size; for aesthetics, slice these on the diagonal.
Baked Tofu with a Miso Glaze this is optional. You can find the recipe here.

Herbs & Spices (optional, but highly recommended)

1 bunch fresh mint washed, destemmed and torn
1 jalapeno washed, deseeded and sliced thin
1 bunch fresh basil washed, destemmed and torn
2 limes washed and quartered
sriracha sauce to taste

Instructions

Preheat oven to 400 degrees.
Heat a large, dry stock pot. When hot toast the star anise, cinnamon sticks and cloves for 1-2 minutes until fragrant.
Add the onions and ginger coins. Allow to char briefly.
Add the vegetable broth, the lemongrass and the tamari. Allow to simmer while preparing the other ingredients, but not more than 1 hour.
Wash the shiitake mushrooms and prepare the brine by adding the salt to the water. Submerge the mushrooms in the brine by weighing them down with a plate. Allow to rest for 10 minutes.
Drain the mushrooms and pat them dry. Toss them lightly in 1-2 tsp of sesame oil and spread out a baking sheet. Roast for 30-35 minutes.
If desired, prepare the rice noodles in accordance with package directions. I like to add a small amount of oil to keep the noodles from sticking. Cook to al dente.
Prepare the optional ingredients: spiralize the zucchini and carrots, julienne the purple cabbage, slice the red pepper and scallions.
Prepare the herbs and spices: wash and tear the mint and basil. Slice the jalapenos and quarter the limes.
When the ingredients are prepared, place a second stock pot or a large bowl in the sink with a large colander over the top. Strain the vegan pho broth to remove the larger ingredients. Allow to cool slightly.
Remove 1 cup of the slightly cooled broth into a small bowl and stir in the miso paste to create a slurry. Add the slurry to the broth.
To create your bowls, add the optional ingredients (the zucchini, noodles, carrots, red pepper, purple cabbage) to the bottom of the bowl and spoon over the hot broth. Season with the herbs and spices.