Vegan Pho soup! So amazingly delicious, healthy and a lot easier to make than you would think. Pho is comfort food at its finest, packed with fresh, healthy ingredients and tasty rice noodles. Nothing beats a steaming hot bowl of pho! A fabulous Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients, and gluten free.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 large yellow onion, quartered 1 celery stalk (1 stick/rib), cut in pieces 1 large carrot, cut in pieces 6 white button mushrooms, cut in half 4 garlic cloves, crushed 1 inch ginger root, peeled and cut into pieces (+/- to taste) 8 cups water 2 cups Pacific Organic Vegetable Stock * 1 teaspoon whole peppercorns 1 Tablespoon San J Gluten Free Soy Sauce (reduced sodium)
Instructions:
In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add all the Pho Soup Base ingredients, bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
In the meantime, prepare and prep all your additional ingredients and add-in topping ingredients. Set aside.
After the Pho Soup base has simmered for 20 minutes, remove from heat and strain the stock through a fine mesh sieve into a large bowl. Then rinse out your soup pot, rinse out the fine mesh sieve, and strain the broth again back into the soup pot. In other words, double strained through a fine mesh sieve. Discard the strained vegetables (or refrigerate and save for later).
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