A warm bowl of Pho is always satisfying, no matter what time of year it is. Enjoy this gluten-free, plant-based version as a delicious (and filling) lunch or dinner. This is a great recipe to share with your family and friends. This recipe was inspired by my friend, the late (and gone too soon) Tina Leigh.
- 2 medium yellow onions, peeled, and quartered
- 1 (2-inch) piece fresh ginger, peeled, and cut into thirds
- 1 tablespoon coconut oil
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 8 whole cloves or 1 teaspoon ground
- 2 bay leaves
- 10 cups organic vegetable stock
- 1 tablespoon coconut aminos
- 6 medium carrots, peeled, and chopped
- 1/8 teaspoon Sea salt (to taste)
- 4 large bok choy leaves, rough chopped
- 1 sweet potato, sliced into discs
- 1 (4-inch) cut of daikon radish, sliced into discs
- Any other vegetables, tofu or tempeh you wish to use in addition to, or instead of what is listed above.
- Turn oven to broil and place rack on the top rung.
- Toss onions and ginger with coconut oil and turn out onto a baking sheet. Broil for 5-8 minutes, or until lightly charred.
- In a large soup pot, dry toast fennel, coriander, anise, and cloves until fragrant. Add bay leaves, vegetable stock, onion quarters and ginger, coconut aminos or tamari, and carrots.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least one and ideally two hours.
- While broth is simmering, blanch vegetables and roots of choice until vibrant in color and prepare any tofu or tempeh if using. Set aside until broth is ready.
- Prepare rice or buckwheat noodles as instructed on package and set aside.
- Uncover broth and strain into another pot, discarding all solids. Taste and season until you achieve balance between the warmth of spice and saltiness.
- To serve, divide noodles between bowls and add desired toppings. Ladle broth over top and serve with accompaniments on a side plate.
- Enjoy a warm and toasty week!