Vegan Zucchini Noodle Pho w/ Homemade Broth (hclf, gf)
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 40 minutes
- Yield: 4-5
- Category: Entree
- Cuisine: Vegan, Gluten-free
Ingredients
Broth
- 1 large yellow onion, quartered
- 1/4 cup fresh ginger, loosely chopped
- 3 pods of star anise
- 3″ cinnamon stick
- 1 tsp fennel seeds
- 1/2 tsp whole cloves
- 4 c vegan ‘no beef’ bouillon broth
- 3 c water
- 3 tbs organic liquid aminos*
- 2.5 tsp minced garlic or 5 cloves garlic, peeled and crushed
- 1 tsp organic rice vinegar
- 1 sheet organic nori, broken into small pieces
- Ground black pepper, to taste
Additional Ingredients
- 2 cups bean sprouts
- 1 1/2 cups diced organic non-GMO tempeh or tofu*
- 4-5 zucchini, spiralized*
- 2 cups sliced organic brown mushrooms* (or variety of choice)
- 6-8 baby box choy, roughly chopped*
- 1/4 cup fresh mint, basil, and/or cilantro
- 1-2 jalapeños, sliced
- 5 green onions, chopped thin
- 3 limes or calamansi, cut into wedges
- Sriracha, to taste
Instructions
Broth
- Set your oven to broil and make sure the rack is in the middle or a little higher.
- Peel and quarter your onion, then loosely chop 1/4 cup of ginger. Place into the oven and broil until the outside is charred.
- In the meantime, heat a medium to large pot over medium heat, and add in the spices. Stir and toast it for a minute. Add in the garlic and stir until it becomes fragrant, about 1 minute.
- Remove the onion and ginger from the oven when charred. I did not let mine get too black, but you can as you prefer.
- Into the pot, add vegetable broth, water, the charred onion and ginger, liquid aminos, nori, and vinegar.
- Let it simmer for an hour on low, uncovered. Taste test the broth and add black pepper as desired.
- Using a strainer, to pour the broth through and into a separate container, and discard of the vegetables and spices.
- Place the broth in a pot over low heat on the stove, and leave it there to be sure it is warm. Serve straight from the pot.
Assembly
- Add the spiralized zucchini* into a bowl.
- Next add in your sprouts, mushrooms*, bok choy* and tempeh* or tofu.
- Add in next the herbs, green onions and jalapeno.
- Pour in the warm broth from the stove and allow it to sit for a bit to heat through. Generously drizzle with both lime or calamansi juice and sriracha. Then dig in!
Notes
Liquid Aminos: Feel free to replace it with low-sodium soy sauce or even coconut aminos if you’d like to make it soy-free.
Rice Vinegar: Can also probably be subbed with coconut vinegar.
Mushrooms: I kept mine raw, but feel free to cook down in a pan with water if desired.
Bok Choy: Slice small if you prefer it to cook more in broth.
Tempeh: This tends to be bitter straight out of the package, so I suggest steaming or boiling it. Cube the tempeh and in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Remove the tempeh and place onto a pan over medium heat for a few minutes, making sure to stir, to cook it a bit. Cook it as little or much as you prefer.
Zucchini Noodles: I used a spiralizer to make the noodles. Alternatively, you can use rice noodles for the zucchini.
Adapted from One Ingredient Chef and Kitchen Treaty