Pho, if you aren’t familiar, is a Vietnamese soup that consists of broth + rice noodles + vegetables (traditionally meat) + lots of toppings. I used a few different recipes for inspiration (here and here and here), but I was totally unwilling to use three different pots–one for the noodles, one for the broth, and one for the veggies. (I couldn’t even think about washing that many dishes.) So, here I present to you, one pot vegetarian pho!
- 1 yellow onion, chopped
- 5 cloves garlic, diced
- 5 whole cloves
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- 1 cinnamon stick
- 1 tablespoon soy sauce
- 2″ fresh ginger, peeled and sliced
- 8 cups broth (I used 4 cups vegetable broth, 4 cups miso ginger broth)
- 1 package extra firm tofu, chopped
- 1 cup carrots, sliced
- 2 cups broccoli, cut into florets
- 1 14oz package rice noodles
- 1 bunch green onions, diced
- 3-5 jalapeno peppers, sliced (I used red, but green are great too)
- 1 cup basil leaves
- 2 cups bean sprouts
- 1-2 limes, cut into wedges
- In a pot over medium heat, cook the onion and garlic until the onion is slightly softened. Stir frequently.
- Add the cloves, coriander, cumin, cinnamon stick, soy sauce, and ginger. Stir until the onion and garlic are well-coated.
- Add the broth and carrots, then bring to a boil.
- When it reaches a boil, reduce heat and simmer for ten minutes.
- Add the broccoli, tofu, and rice noodles. Cook over medium heat for 5-10 minutes, until the noodles are soft.
- Serve with lots of toppings!