Gluten Free Vegan Pho

Ingredients

• Ginger root

  Raw

  3 tbsp or 18g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  Shiitake, dried

  10 oz or 284g

• Garlic

  Raw

  8 clove or 24g

• Lemon grass (citronella)

  Raw

  ½ cup or 34g

• Stick Cinnamon

  McCormick

  2 stick or 3g

• Fennel

  Bulb, raw

  ¼ bulb or 59g

• Scallions

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

  4 medium or 60g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Water

  Plain, clean water

  4 cup or 947g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Rice noodles

  Dry

  8 oz or 227g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Lime juice

  Raw

  4 tsp or 20g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

Directions

1. Char the ginger and onions under the broiler until the onions are darkened on the outside but still raw inside.
2. In a pot, combine all ingredients except rice noodles, tofu, lime, cilantro, basil, lime, and bean sprouts. Bring to a boil, then reduce to a simmer for at least 30 minutes, or longer for more flavor.
3. Prepare the rice noodles according to the package instructions.
4. Strain the soup, reserving the broth. Adjust the taste by adding more water if too salty, or more salt, soy sauce, or broth for flavor.
5. Place the noodles in a serving bowl and pour the hot broth over them. Top with chopped tofu, cilantro, basil, a squeeze of lime juice, and bean sprouts. Enjoy!

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