Vegetable Pho

The fragrant spices, fresh vegetables, and rice noodles that go into vegetable pho make it a tasty and comforting Vietnamese noodle soup. This is a vegetarian version of beef pho that is great for a quick and filling meal.

Ingredients:

• 8 cups vegetable broth
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1-inch piece of ginger, sliced
• 2 star anise
• 2 cinnamon sticks
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 8 ounces rice noodles
• 2 cups mixed vegetables such as carrots, bok choy, mushrooms
• 1 cup bean sprouts
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• Sriracha or chili sauce, for serving

Instructions:

In a large pot, combine vegetable broth, garlic, onion, ginger, star anise, cinnamon sticks, soy sauce, and hoisin sauce

Bring to a simmer over medium heat and let it simmer for 20 minutes

While the broth is simmering, cook the rice noodles according to package instructions

Drain and set aside

After 20 minutes, strain the broth to remove the solids and return it to the pot

Bring it back to a simmer

Add the mixed vegetables and bean sprouts to the broth

Let them cook for about 5 minutes until tender-crisp

Divide the cooked noodles among serving bowls

Ladle the hot broth and vegetables over the noodles

Serve the vegetable pho hot, garnished with lime wedges, cilantro leaves, and Sriracha or chili sauce

Enjoy