What I have for you is a Vietnamese Pho soup with a twist. Traditionally, depending on the region, this soup is made with beef broth and garnished with raw flanks of steak, but this version is a vegan style. With a blend of licorice, spices, a gingered broth, and brightness from the herbs and splash of lime, you won’t miss a thing. It’s also gluten-free and has no cholesterol, plus low in calories. It is rich in flavors and textures. Although it may be high in sodium, it has a high nutrient profile with healthy fiber, protein, iron, vitamin C, manganese and vitamin B6. This dish can easily be created in the kitchen, with light preparation and fresh ingredients. Pure, simple goodness.

 

Serves: 4-6

 

INGREDIENTS:

2 tbsp olive oil

1/2 onion, minced

2 garlic cloves, minced

1/4 cup ginger, freshly grated

1/4 cup shiitake mushrooms

1 tbsp soy sauce, low sodium

4 cups vegetable stock, low in sodium

3 cups water

1 cinnamon stick

1 tsp fennel seeds

1/2 tsp whole cloves

1 serving wakame seaweed, dried

12 ounce rice noodles

TOPPINGS:

1/4 cup fresh cilantro, mint, or basil of your choice

2 green chillies, or red

handful bean sprouts

sliced green onions

2-3 limes, fresh and quartered

 

INSTRUCTIONS:

In a stock pot, heat olive oil with the onions, garlic, ginger, mushrooms and soy sauce. Let sweat for 3-4 minutes, on medium heat, stirring occasionally. In meantime make a simple spice sachet by using a sustainable coffee filter, add in fennel/cloves, twist and wrap with a string to secure. Add the vegetable stock, water, cinnamon stick and spice bag to the pot. Bring to a boil on med-high heat, uncovered. Reduce to a low simmer, stirring occasionally, for about 1 1/2 – 2 hours.  At this time, add in in the dried seaweed.

About 20 minutes or so, prepare and cook the rice noodles as instructions say on the package. They are normally steeped in hot water for 10 minutes.

While the broth is simmering, this is a good time to prepare a large platter of toppings to complement the wonderful soup.

The best way to assemble the serving bowls is to add a good amount of noodles in the bottom of the soup bowl, and the desired amount of broth, and then allow everyone to add their own topping of choice to their unique soup. And voila! An enjoyable bowl of deliciousness straight from your kitchen.

 

 

NUTRITIONAL VALUE: calories 128; total fat 5.6 g; potassium 86mg; total carbohydrates 25.2g; dietary fiber 1.5g; sugars 1.0g; protein 3.8g; calcium 2%; vitamin C 4%; iron 4%.

 

 

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