Vegan Pho Stock

  • 2.5 onions, halved
  • 2 inches of ginger, sliced
  • 2 pieces cinnamon (4” each)
  • 5 star anise
  • 1 tablespoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cardamom pods
  • 1/2 teaspoon cloves (10)
  • 25 dried shiitake mushrooms
  • 1 lb daikon, peeled and cut into 1 inch chunks
  • salt and sugar, to taste

To Serve

  • pho noodles
  • thinly sliced onion
  • various types of tofu
  • king oyster mushrooms, sauteed
  • wood ear mushrooms
  • sliced green onions and cilantro
  • Thai basil
  • limes
  • hoisin sauce
  • sriracha


  1. Bring a large pot of water to a boil – this is so the Instant Pot gets up to pressure faster. Feel free to skip this step if you’re not in a hurry.
  2. Start off by charring the aromatics. Place the onion, ginger, cinnamon stick, star anise, fennel seeds, coriander seeds, cardamom pods, and cloves on a rimmed baking sheet and blow torch until fragrant. Alternately, char the onions and ginger on an outdoor grill, over a gas range, or in an oven broiler and toast the spices in a dry pan on low heat until they are aromatic, about 2-3 minutes. Tie the spices up in cheesecloth or large tea/spice bag for easy removal from your soup.
  3. Add the spices to the Instant Pot along the shiitakes, ginger, and daikon. Add the hot water to the insert, up to the 4 quart line. Put the lid on, set the pressure to high for 45 minutes. Quick release when it’s done, then very carefully remove all of the mushrooms and aromatics. If you have the time, natural release is the better option as it’ll keep in more of the flavors.
  4. Season the pho broth with salt and sugar, being sure to season quite aggressively because the broth will have to flavor the noodles and toppings as well. We do 1-2 teaspoons of salt and 2 tablespoons of sugar per quart of liquid after the solids are strained out.
  5. For toppings, you can keep the mushrooms from the broth, just let them cool slightly, then trim the stems and slice. We also added two types of tofu: medium firm and fried, as well as some sautéed kind oyster mushrooms and wood ear mushrooms.
  6. To serve: Prepare the noodles according to the package, strain and divide evenly into large, deep bowls. Add a generous amount of mushrooms and tofu. Top with a generous amount of broth. Serve with limes, Thai basil, thinly sliced onions and cilantro and chilis. Have small dipping plates of sriracha and hoisin sauces for each person. Enjoy immediately!

Recipe source:iamafoodblog


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