Hello my Dearest Foodies,
I just made this delicious Veggie Pho soup and I bet many of you would like to make it too. It’s super easy, highly nutritious and very satisfying at any time of year. We have -20C here in Toronto area and if you live in the same type of climate then cup of hot Pho soup is just what you need for lunch or dinner. Although, it is perfectly fine for hot climates as well.
Regarding the ingredients, I am using Shiitake mushrooms because I love them so much, but you can use any other type of mushrooms for example Portobello, Oyster mushrooms or just a regular mushrooms. You can also add tofu or Edamame beans and other fresh herbs, such as fresh mint and basil. The choice is yours, so use my recipe only for guidelines, but you may try different variations. You will love it, I guarantee.
VEGGIE PHO
Vietnamese Veggie Pho with Shiitake Mushrooms
Vegan – Gluten free
Author: Lena's Vegan Living
INGREDIENTS for 4
• Low sodium organic veggie broth 2 cups
• Water 2 cups
• Rice Vermicelli or Pad Thai noodles (follow the cooking instructions on the package)
• Bok Choy 4 (cut in half)
• Shiitake Mushrooms 2 cups (sliced)
• Soy bean sprouts 2 cups
• Cilantro 1 cup (large stems removed)
• Red papers or chili peppers sliced (optional)
• Scallions 2 (sliced)
• Low sodium Tamari to taste
• Chili paste
• Black pepper to taste
• Garlic powder 1tbs
• Himalayan pink salt to taste
• Oil 1 tbs
PROCESS
• Sauté the shiitake mushroom on hot oil with black pepper and pinch of salt and set aside.
• Lightly steam the Book Choy for about 5 minutes with garlic and pinch of salt.
• In a larger pot, bring the veggie broth and water to boil.
• Add salt, garlic powder and Tamari, stir thoroughly and turn off the heat.
• To serve, fill each bowl with noodles, sprouts, mushrooms and sliced peppers.
• Pour the veggie broth on top and garnish with cilantro and scallions.
• Add the chilli paste if you like spicy.
BON APPETIT & THANK YOU FOR VISITING
https://lenanovak.wixsite.com/vegan-living
