Easy Vegetarian Pho

Ingredients

• Star Anise

  Morton & Bassett Spices

  2 tsp or 6g

• Stick Cinnamon

  McCormick

  1 stick or 1g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Whole Cloves

  McCormick

  3 clove or 0.5g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  2 tsp or 4g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Rice wine vinegar

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Baby Bok Choy

  Melissa's

  2 head or 340g

• Edamame

  Frozen, unprepared

  ½ cup or 59g

• Rice noodles

  Dry

  4 oz or 113g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  6 sprigs or 13g

• Sauce, hot chile, sriracha

  2 tsp or 10g

Directions

1. Prepare rice noodles according to package instructions.
2. Cut the onion into 1-inch chunks, crush the garlic cloves, slice the ginger root in half, finely chop the scallions, and slice the baby bok choy lengthwise into quarters.
3. In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves, stirring until fragrant, about 30 seconds.
4. Add the water, onion, garlic, ginger, and shiitake mushroom stems. Simmer for 20 minutes, then strain and return the liquid to the pot.
5. Slice the shiitake mushroom caps and add them to the pot with tamari, rice vinegar, and scallions. Simmer for 15 minutes.
6. Add bok choy and edamame, cooking until tender, 5-8 minutes. Adjust seasoning with more tamari and rice vinegar if desired.
7. Ladle the soup into bowls over cooked rice noodles. Serve with lime slices, cilantro, and sriracha.