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Author Notes: The day I tried pho was the day I realised that soup could be loved. —Alannah | Kale Mary
For the broth
- 2 Brown onions, halved
- 1 Thumb sized piece of ginger, roughly sliced
- 1 Bulb garlic, skin removed
- 2 Star anise
- 2 Cinnamon sticks, broken into pieces
- 4 Cloves
- 1 tablespoon Coriander seeds
- 2 Dried shiitake mushrooms
- 4 Coriander stems
- 1/2 teaspoon Fennel seeds
- 1 Leek, white and green parts, roughly chopped
- 3 Carrots, roughly chopped
- 1/4 Green cabbage, roughly chopped
- 1/2 Daikon, roughly chopped
- 6 cups Vegetable stock
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons nutritional yeast mixed with 4 tbsp water – sediment discarded
- 200 grams Rice noodles, cooked
- 1/4 Green cabbage
- 1/2 Head broccoli
- 1 Carrot, julienned
- 1/2 Daikon, julienned
- 2 Heads bok choy
- 2 Spring onions
- Small handful coriander
- 1 Lime, quartered
- 125 grams Tofu, cubed and baked for 15 mins on 200 degrees C
- Add halved onions and ginger pieces to a large soup pot over a high heat. Let sit until charred and almost burnt.
- Add garlic, star anise, cinnamon, cloves, coriander seeds, shiitake mushrooms, coriander stems and fennel seeds and let toast until fragrant. Mix a couple of times.
- Then, add leek, carrots, green cabbage, daikon and mix until evenly coated with spices. Add vegetable stock and stir then bring to the boil.
- Once boiling, reduce to simmer and add gluten-free soy sauce as well as nutritional yeast water (NOTE: do not add sediment). Simmer for 2 hours.
- While simmering, prepare other ingredients for plating in bowls.
- Once cooking time is complete and the broth is fragrant, strain through a sieve and discard solids. Then, pour the broth into prepared bowls and serve.