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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.5
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,406.7 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 8.3 g
  • Protein: 8.2 g

View full nutritional breakdown of Veggie Pho calories by ingredient
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Veggie Pho

Submitted by: MANDAHOP

Introduction

Serves 4

delicious and nutritious!

I used 5-spice powder instead of seperately using cinnamon, anise, cloves, pepper and fennel..... it's quicker and all the same stuff!
Serves 4

delicious and nutritious!

I used 5-spice powder instead of seperately using cinnamon, anise, cloves, pepper and fennel..... it's quicker and all the same stuff!

Number of Servings: 4

Ingredients

    * 2 white onions, unpeeled, halved
    * 1 large pc ginger (about 4") halved lengthwise
    * 8 cloves garlic, unpeeled, halved
    * 1 cinnamon sticks, about 3" in legnth
    * 5 pods star anise
    * 1 Tbsp coriander seeds
    * 3 cardamom pods
    * 5 whole cloves
    * 1 Tbsp fennel seeds
    * 1 Tbsp whole peppercorns
    * 8 cups vegetable broth
    * 2 Tbsp soy sauce
    * salt, to taste
    * Veggies, such as broccoli, cauliflower, greens, and esp. mushrooms. Use whatever you like though!
    * 3 green onions, sliced on diagonal
    * rice stick noodles

    Suggested garnish:
    * bean sprouts for garnish
    * cilantro and thai basil for garnish
    * thinly sliced bird chili or red jalapeno
    * lime wedges
    * hoisin and sriacha for garnish
    * Optional: Tofu, seitan, etc...

Directions

1. Place onion halves, ginger and garlic clove halves on foil lined baking sheet and place under the broiler to char. Flip over and char the other side. (You can also do this over a flame, but I find this time consuming).
2. Place spices (cinnamon through peppercorns) in large soup pot and toast over medium heat until fragrant, about 5 minutes.
3. Add charred onions, garlic, ginger and vegetable broth.
4. Bring to a boil and reduce to simmer, uncovered for about 40 minutes.
5. Remove large chunks and strain broth through a seive.
6. Bring clear broth back to a simmer, stir in soy sauce and salt, if necessary.
7. Cook rice stick noodles according to package instructions (or usually you just add to boiling water and simmer until tender, drain and rinse with cold water).
8. Steam vegetables (broccoli through carrots).
9. Prepare bowls: divide noodles into bowls, divide steamed vegetables, ladle broth on top. Serve with plate of garnishes (bean sprouts, chilies, lime wedges, hoisin and sriacha).


Number of Servings: 4

Recipe submitted by SparkPeople user MANDAHOP.






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