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Vegan Pho

Vegan Pho

1 large yellow onion, quartered
1 celery stalk (1 stick/rib), cut in pieces
1 large carrot, cut in pieces
6 white button mushrooms, cut in half
4 garlic cloves, crushed
1 inch ginger root, peeled and cut into pieces (+/- to taste)
8 cups water
2 cups Pacific Organic Vegetable Stock *
1 teaspoon whole peppercorns
1 Tablespoon San J Gluten Free Soy Sauce (reduced sodium)

  • In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add all the Pho Soup Base ingredients, bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
  • In the meantime, prepare and prep all your additional ingredients and add-in topping ingredients. Set aside.
  • After the Pho Soup base has simmered for 20 minutes, remove from heat and strain the stock through a fine mesh sieve into a large bowl. Then rinse out your soup pot, rinse out the fine mesh sieve, and strain the broth again back into the soup pot. In other words, double strained through a fine mesh sieve. Discard the strained vegetables (or refrigerate and save for later).
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 1275 Reviews

    Vegan Pho Reviewed by iputu c on 1:28 AM Rating: 5
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