Pho Broth, Vegan-Style

The fragrance of this broth is both exotic and comforting. 

Pho, pronounced "fuhuh", has become my noodle soup of choice on any given day.  Usually made with beef broth and served with beef or chicken and sometimes seafood, it may be prepared vegan.  The best part about Asian soups like this are the toppings that accompany them.  Fresh bean sprouts, piles of Thai basil or cilantro, lemon or lime wedges, thinly sliced jalapeno, scallions, tamari (gluten-free soy sauce), Srichacha, and/or garlicky hot chili paste allow you to customize the heat and seasoning to your personal liking.  A large pot of broth will keep for several days in the fridge.  Just reheat before serving.

A favorite blog of mine is My New Roots, written by Sarah Britton.  This is one of her recipes which I modified to cook in a crockpot.  She has a beautiful writing style and inspiring stories and pictures.  Check her blog out.

serves:  4 or more
prep time:  15 minutes,  cook time:  3-4 hours

6 cups / 1.5 liters water

1 large red onion, coarsely chopped

1 large yellow onion, coarsely chopped

2-inch piece fresh ginger, peel on, sliced
5 whole cloves
3 cardamom pods
3 star anise
1 Tbsp. fennel seeds
1/2 Tbsp. tamari
1 cinnamon stick
1 tsp. coriander seeds
½ Tbsp. sea salt

½ tsp. black peppercorns

Place all ingredients in a large crockpot. Cook on high for 3-4 hours. 

Cook the broth first and keep it steaming hot to serve. Add base ingredients (see list below) to a soup bowl, ladle hot broth over and top with condiments of your choice.  The hot broth will wilt and warm the base ingredients.  

Lime quarters and basil from the garden.  I like to
tear the basil leaves into the soup.

Vegan Pho Noodle Bowl Suggested Ingredients:

Base ingredients
Noodles: soba or rice, pre-cooked or softened according to package directions
Greens: chopped kale, spinach, Swiss chard, Bok choy
Vegetables: broccoli florets, romanesco/cauliflower florets, sliced cabbage (raw or lightly steamed), shredded carrot or thin carrot coins, sliced mushrooms, small canned corn coblets, bamboo shoot slices
Protein: cubed tofu, sliced seitan, shredded chicken or thinly sliced beef

Garnishes
Fresh mung bean sprouts, lime and/or lemon quarters, toasted sesame seeds, Thai basil, sliced spring onion, sriracha, tamari, garlicky chile paste, vinegar

I like my hot sauce.  This is a combo of Sriracha and
chili garlic sauce.  Add to that fresh basil, several squeezes of
lime, and rice wine vinegar or red wine vinegar. 
Stir through and eat with chopsticks and a spoon.

This particular soup featured soaked and softened Maifun rice noodles, diced firm tofu, sliced mushrooms. coarsely chopped spinach, and toppings to include several squeezes of lime juice, torn basil leaves, Sriracha and chili garlic sauce, and lots of vinegar.

P.S.  Forgive me that I haven't mastered the art of photography through steam.  This soup was hot!

This is a low-calorie, low-bad-fat meal.  You won't necessarily feel full after a couple of hours but you will be loaded with great nutrients.

A large bowl of this soup offers approximate 375 calories with 1/4 cup firm tofu cubed, a generous cup of fresh spinach chopped, 2 ounces cooked rice noodles, and 2 large sliced white mushrooms.  Add to that squirts of fresh lime and vinegar, dashes of Sriracha and chili garlic sauce, and fresh basil, and the total comes to just over that.  The soup offers over 600 mg. potassium (around 15% of R.D.A.) 50% of selenium and 80% of manganese.  Manganese is an awesome mineral in that it helps metabolize key elements in our systems, helps maintain thyroid gland and nerve health, helps stablilize blood sugar, and assists with bone strength to name a few.  Adjust the seasonings as you desire.

- Kim Fielding