Do you feel bogged down from the heavy Thanksgiving feast and leftovers and you are craving something healthy and fresh? Try this delicious vegan pho, perfect for a light meal and warm for those chilly days and nights. Have your own Pho party for your family or dinner guests and have fresh condiments available at the table that people can pass around to add to the soup, like fresh raw veggies, basil, cilantro, green onion, chilies or whatever you feel like putting in. Great food mixed with family and friends makes for a great Recipe for a Party!
2 tablespoons sesame oil
4 cups of baby bok choy, stems and leaves separated (use leaves at the end)
1 onion, peeled and quartered
2 celery ribs, chopped
1 cup of shredded carrot
1 quart of vegetable stock
6 cups of water
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon Sriracha chili sauce
1 sliced fresh jalapeno chili pepper
2 cups of sliced mushrooms
1 teaspoon coarse ground pepper
1 teaspoon kosher salt
2 whole cinnamon sticks
3 whole cloves
2 whole star anise
1 inch of fresh ginger, cut in half lengthwise
3 cloves of garlic cut in half
8 oz. package of Asian flavored baked tofu, cut into small cubes
- In a large soup pot or Dutch oven over medium high heat, add the sesame oil, onion, celery, carrot and baby bok choy stems just until the onions begin to soften, about 6 minutes.
- Add everything else, except the bok chop leaves cover and simmer for about 35 minutes
- While the soup is simmering, cook the rice noodles in a separate pot according to package directions and set aside.
- Once soup is done, add the bok choy leaves just until they are wilted, about 3 minutes and then add rice noodles. Serves 4 to 6
Suggestions for fresh garnishes to add to each bowl once it is served: Fresh cilantro, green onions, limes and sliced jalapeno
This sounds light and delicious! Thanks for sharing this recipe. I can’t wait to give it a try.
of course, you and your family will love it