Gluten Free Vegan Pho

Ingredients

• Mushrooms

  Shiitake, dried

  10 oz or 284g

• Ginger root

  Raw

  3 slices or 7g

• Garlic

  Raw

  8 clove or 24g

• Lemongrass

  Freshdirect

  ½ cup chopped raw or 34g

• Cinnamon Sticks

  Canela - Don Enrique

  2 piece or 12g

• Fennel

  Bulb, raw

  ¼ bulb or 59g

• Onions

  Raw

  1 medium or 110g

• Scallions

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

  4 medium or 60g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Water

  Plain, clean water

  4 cup or 947g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Rice noodles

  Dry

  8 oz or 227g

• Mung beans

  Mature seeds, sprouted, raw

  2 cup or 208g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  8 sprigs or 18g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Tofu

  Silken, firm, Mori-nu, soy

  8 oz or 227g

Directions

1. Under the broiler, char chunk of peeled ginger and peeled and chopped white onion until the outside of the white onion is darker and the inside is raw.

2. Add all ingredients into pot EXCEPT for mung bean sprouts, rice noodles, lime, cilantro, basil, and tofu. Bring to a boil then reduce to a simmer. Simmer for at least 30 minutes- longer is preferred. Note: The longer you simmer the soup the more flavorful it will be.

3. Strain soup, reserving the broth. Taste broth. If too salty add more water. If not flavorful enough add more salt, soy sauce or broth.

4. To serve, place rice noodles in a pot of hot water and let sit for 3-5 minutes or until they start to become tender. Drain. Place noodles into serving bowl and pour very hot broth over noodles. Add chopped tofu, cilantro, basil, a squeeze of lime, and bean sprouts. Enjoy!