Veggie Pho Like a Pro

After searching all over for a vegan pho, I decided to create my own with lots of earthy, bright and fresh flavours - who needs beef, pork or chicken to make an awesome tasting pho broth?!

(Serves 2)

INGREDIENTS:

Veggies for frying:

4 Cremini or button mushrooms cleaned and thinly sliced

¼ of a large sweet onion chopped into small cubes

10 broccoli florets cut into bite size pieces

½ small zucchini chopped into small cubes

1 Tbsp. coconut oil and 2 Tbsp. water for frying

For the broth:

4 cups of filtered water

1 tsp. crushed red chillies or red chilli paste

1 Tbsp. Bragg’s liquid aminos OR tamari

2 cloves organic garlic minced

1 Tbsp. organic ginger minced

1/3 pkg. of brown rice vermicelli

3 Tbsp. of Miso Paste

For the garnish:

1 medium carrot chopped into small cubes

2 Tbsp. of chopped cilantro

2 Tbsp. fresh Thai basil chopped

2 spring onions chopped

1 cup of Mung bean sprouts

½ a lime cut in half

TO MAKE:

Chop and prepare all the veggies making sure to keep veggies separated for frying and for the garnish.
Heat coconut oil in a medium sized cast iron or stainless steel frying pan on medium high heat. Add all the veggies for frying plus 2 Tbsp. of water. Simmer on low heat.
While the veggies are simmering, boil the 4 cups of filtered water and add the garlic, ginger, crushed chillies, liquid aminos or tamari and the vermicelli noodles. Turn off heat.
Scoop out about a ½ cup of the boiled water from the pho noodle broth and mix with the miso paste in a small bowl.
Once the miso and water is combined together well, stir into pho noodle broth.
Divide up noodles and broth into 2 large pho soup bowls.
Add fried veggies and top each bowl with equal amounts of garnish – carrots, spring onions, cilantro, Thai basil, mung bean sprouts and ¼ of a lime wedge.