4-inch piece of ginger, peeled and cut in ¼” coins
3 tablespoons Bragg’s Liquid Aminos
10 cloves garlic, minced
½ cup dried shiitake mushrooms
pinch of chili flakes
pinch of black pepper
pinch of smoked salt
6 basil stems, leaves removed for soup
6 cilantro stems, leaves removed for soup
Pho
2 cups bean sprouts
½ cup carrots
½ cup broccoli
½ snap peas
8-oz package rice noodles
4 green onions, sliced
¼ cup cilantro, chopped
1 cup fresh basil leaves
2 limes, cut into wedges
2 jalapeños, sliced
instructions
Warm a large soup pot over medium heat. Add the star anise, whole cloves, and cinnamon sticks. Toast until fragrant, stirring occasionally, about 3-4 minutes.
Add the remaining broth ingredients, and bring to a boil.
Reduce heat to medium-low. Cover, and simmer for one hour, allowing the flavors to meld.
In the meantime, cook the rice noodles according to package directions.
After the broth has simmered, strain broth and return to pot. Discard solids.
Serve the broth in 6 large bowls, and top with all your favorite pho goodies!
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2019/01/01/vegetarian-pho/