Vegan Vietnamese Pho With Bok Choy and Mushrooms

Name: Vegan Vietnamese Pho With Bok Choy and Mushrooms
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Asian,Vietnamese
Ingredients: 1 onion, chopped coarsely; 2 to 3 star anise; 2 to 3 whole cloves; 1 cinnamon stick; 1 to 2 inches ginger, coarsely chopped; 1 teaspoon Chinese five-spice powder; 1 tablespoon soy sauce; 1/2 teaspoon red pepper flakes; 4 cups vegetable broth; 1 (1-pound) package rice noodles, prepared according to package instructions; 1 pound mushrooms, sliced (try using dried shiitake mushrooms, rehydrated); 2 baby bok choy, coarsely chopped; 6 scallions, chopped; 1 cup bean sprouts; 1/4 cup basil, coarsely chopped; 1/4 cup cilantro, coarsely chopped; 1 to 2 small chile peppers, sliced, optional; Lime wedges, optional

A vegetarian and vegan pho features a richly flavored broth infused with Chinese five-spice, ginger, and red pepper flakes.

⭐ 4.7 (19 reviews) Prep: 15 minCook: 50 minTotal: 65 minYields: 4 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

Asian Vietnamese

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Combine chopped onion, star anise, cloves, cinnamon stick, chopped ginger, Chinese five-spice powder, soy sauce, red pepper flakes, and vegetable broth in a large pot, then cover and bring to a simmer over medium heat.
Simmer, covered, for 45-60 minutes.
Strain and discard the solids from the broth, then return the broth to a simmer.
Add mushrooms and bok choy to the simmering broth and cook until tender, about 2-3 minutes.
Divide cooked noodles, broth, bok choy, and mushrooms among 4 bowls.
Garnish with scallions, bean sprouts, basil, cilantro, chiles, and a lime wedge as desired.

Nutritional Info (per serving)

Calories: 175 kcal

Carbohydrate: 37 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 5 g

Saturated Fat: 0 g

Sodium: 935 mg

Sugar: 4 g

Fat: 1 g

Unsaturated Fat: 0 g