Sometimes you have to step out of your comfort zone to feel comforted. If mac-and-cheese has always been your go-to rainy-day fare but can no longer stomach the dairy or feel at ease knowing how many carbs you just consumed, it’s time to take a trip. You’re headed to the Far East. Traditionally, Vietnamese pho noodle soup features sliced beef sirloin. But we’ve made a belly-warming version that’s vegan friendly and still true to the dish’s full-bodied flavor. One spoonful of this easy-to-assemble vegan pho will make a world of difference in your day.
Easy Vegan Pho Noodle Bowl
Toppings to taste (optional)
- In a large pot over medium heat, add all broth ingredients. Cover and simmer for 30 minutes.
- Meanwhile, prepare your toppings by roughly chopping the fresh herbs, peppers and mushrooms (or tofu).
- In a pan over medium heat, saute mushrooms with olive oil. Set aside.
- Bring a medium pot of water to a boil and cook noodles according to package directions. Set aside.
- Once broth is ready, use a slotted spoon to remove whole spices.
- When ready to serve, divide broth among 6 bowls (or store extra in an air-tight container in the fridge), spoon in a generous helping of noodles and add toppings, as desired.