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Writer's picturejordanswellness

Broth to Soothe the Soul - Vegan Veggie Packed Pho

Warm, fragrant, and bursting with flavor, pho is a beloved Vietnamese dish that offers a symphony of aromas and textures. Traditionally made with meat-based broth, this vegan rendition swaps out animal products for a hearty vegetable broth and loads up on nutrient-dense veggies for a wholesome and satisfying meal. Let's dive into the recipe, highlighting the benefits of each ingredient along the way.


veggie packed pho
You can get super creative with this recipe and add so many different veggies to bring a healthy boost with every sip. Follow all the ingredients or trust your own instincts! Most importantly, enjoy!

It's starting to be that time of year, when I crave nothing else but broths, soups, and a ton of hearty veggies. I love to know the benefits of each ingredient that I use so that I can not only learn about the wonderful potent healing potential of the ingredients, but also manifest the powers of each ingredient as it fuels and heals my body.


Benefits of Each Ingredient in this Vegan Veggie-Packed Pho:


  • Onion: Rich in antioxidants and anti-inflammatory compounds, onions help support immune function and cardiovascular health. They also add depth of flavor to the broth.

  • Ginger: Known for its anti-nausea and anti-inflammatory properties, ginger aids digestion and provides warmth to the body. It adds a zesty kick to the broth.

  • Garlic: Garlic is a potent immune booster, thanks to its allicin content. It also has antimicrobial properties and may help lower cholesterol levels.

  • Spices (cinnamon sticks, star anise, cloves, coriander seeds): These spices not only impart a rich, aromatic flavor to the broth but also offer various health benefits, including anti-inflammatory and digestive support.

  • Vegetable Broth: A nutritious base for our pho, vegetable broth provides hydration and a wealth of vitamins and minerals, including potassium, magnesium, and vitamin C.

  • Shiitake Mushrooms: These mushrooms are prized for their immune-boosting properties and are a good source of B vitamins and minerals like copper and selenium.

  • Bok Choy: Packed with vitamins A, C, and K, as well as calcium and fiber, bok choy adds a crunchy texture and vibrant green color to our pho.

  • Bean Sprouts: Low in calories and high in nutrients, bean sprouts are a good source of vitamin C, folate, and protein. They add a refreshing crunch to the dish.

  • Carrot: Rich in beta-carotene, carrots support eye health and are a good source of fiber. They add sweetness and color to our pho.

  • Green Onions: Also known as scallions, green onions add a mild onion flavor and a pop of color to our pho. They contain vitamins K and C, as well as antioxidants.


How to Make Vegan Veggie-Packed Pho:


Ingredients:


For the Broth:

1 large onion, peeled and halved

4-inch piece of ginger, sliced

4 cloves of garlic, smashed

2 cinnamon sticks

4 star anise

4 cloves

1 tablespoon coriander seeds

8 cups vegetable broth

1 tablespoon soy sauce or tamari

1 tablespoon maple syrup or coconut sugar

Salt to taste


For the Pho:

8 oz rice noodles (choose your preferred thickness)

1 cup shiitake mushrooms, sliced

1 cup bok choy, chopped

1 cup bean sprouts

1 medium carrot, julienned

1 medium yellow bell pepper

1/2 cup green onions, thinly sliced

Fresh herbs such as cilantro, Thai basil, and mint, for garnish

Lime wedges, for serving

Sriracha or chili garlic sauce, for heat (optional)


Instructions:


  1. In a large pot, dry roast the cinnamon sticks, star anise, cloves, and coriander seeds until fragrant, about 2 minutes.

  2. Add the onion, ginger, and garlic to the pot and sauté until lightly browned.

  3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes to allow the flavors to meld.

  4. Strain the broth, discarding the solids, and return the broth to the pot.

  5. Stir in soy sauce or tamari, maple syrup or coconut sugar, and salt to taste. Keep the broth warm over low heat.

  6. Cook the rice noodles according to package instructions, then divide them among serving bowls.

  7. Arrange the sliced mushrooms, bok choy, bean sprouts, and julienned carrots on top of the noodles.

  8. Ladle the hot broth over the vegetables and noodles, ensuring everything is submerged.

  9. Garnish with sliced green onions and fresh herbs.

  10. Serve hot with lime wedges and sriracha or chili garlic sauce on the side, if desired.


Enjoy the nourishing goodness of this Vegan Veggie-Packed Pho, brimming with vibrant flavors and wholesome ingredients. May each spoonful warm your soul and nourish your body with every comforting slurp.


All my light and all my love.

Namaste,

Jordan

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