Garden Fresh Vietnamese Vegan Pho Bowl with Herb-Infused Vegetable Broth
This recipe is an exquisite, vegan-friendly rendition of traditional Vietnamese Pho. A sumptuous vegetable broth infused with herbs and spices, combined with rice noodles, mushrooms, and vegetables, creates a balanced and satisfying meal that appeals to both the senses and the palate. The flavors and presentation are perfect for those seeking an authentic Vietnamese culinary experience while adhering to vegan dietary requirements.
Allergens
Soy (in some vegetable broths)
Ingredients
- 1. 6 cups vegetable broth 2. 4 oz rice noodles 3. 8 oz mixed mushrooms (shiitake, oyster, and enoki) 4. 1 medium white onion, thinly sliced 5. 2 cloves garlic, minced 6. 1 cup napa cabbage, chopped 7. 1 cup bok choy, chopped 8. 1/2 cup cilantro leaves, roughly chopped 9. 1/2 cup Thai basil leaves, roughly chopped 10. 2 green onions, thinly sliced 11. Salt and pepper to taste
Instructions
- In a large pot, bring the vegetable broth to a boil over medium high heat.
- Add the rice noodles and cook according to package instructions until al dente.
- Stir in the sliced onion, minced garlic, mixed mushrooms, napa cabbage, and bok choy.
- Season with salt and pepper to taste.
- Simmer for 5 minutes or until vegetables are tender.
- Ladle the soup into two bowls and garnish with cilantro, Thai basil, and green onions.
Chef’s Insight
For added depth, use homemade vegetable broth and fresh herbs when possible.
Notes
Feel free to adjust the herbs and vegetables according to your personal preferences.