A delicious vegan version of pho broth that is earthy, rich, and packed with flavor.
In college I spent and entire year eating pho everyday. Every. Single. Day. It was my absolute favorite food, and it's still one of the things I crave most often. There's something about a hot noodle soup that's familiar and comforting, which is why I probably gravitate towards pho so much!
1.5 tbsp oil
Half a large red onion (a little over 1c roughly chopped)
Ginger (~25 grams)
1 tbsp crushed garlic
2 tsp coriander seeds
2 cardamom pods
2 cloves
1 medium sized carrot roughly chopped (~1c)
1.5 c roughly chopped celery
4 c water
3 c veggie broth (Kroger brand)
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
Salt to taste
Chop all of your veggies (onions, celery, carrots, ginger) into large chunks.
Note: I didn't chop the garlic into large chunks because, instead, I used a homemade garlic paste. I blended my garlic with a tiny bit of water and froze the mixture into large cubes, and used one of them for this recipe.
Keep your heat on high, and begin by sautéing your onion on your oil for about a minute. Then, add in your ginger, garlic, and coriander seeds and sauté for couple of more minutes.
Then, add in the rest of your ingredients and bring the mixture to a boil
Turn the heat down on low and let the broth simmer for 30 minutes.
Note: you can serve this broth with whatever noodles and veggies you like! I enjoy mine with red and green cabbage, carrots, green onions, baked tofu, Wei-Chaun low mein noodles/ traditional pho rice noodles, lime juice, sriracha, and sambal!! The last three ingredients in particular really tie the the flavor of the broth together perfectly.