VEGETARIAN PHO WITH MUSHROOM UMAMI BROTH
PREP: 15 minutes (plus simmer time)
YIELD: Serves 4 (about 8 cups)
Ingredients:
- 1 clove Garlic
- One 1-inch piece Ginger, peeled and thickly sliced
- 1 Yellow onion, sliced
- 1 Star anise
- 8-9 cups Mushroom umami broth
- ½ pound Napa cabbage
- Kosher salt, to taste
- ½ cup Canned chickpea liquid (adds viscosity to the broth)
- 3 Tbsp. Nutritional yeast (optional)
Instructions:
- In a large stockpot, toast the clove over medium heat, while shaking the pot, for 1-2 minutes, only until aromatic.
- Add the ginger and repeat.
- Add the onions and sauté slowly order medium heat until the onions caramelize, about twenty minutes.
- Add the star anise, mushroom broth and cabbage.
- Bring to a boil and simmer, uncovered, for 45 minutes*.
- Add the canned chickpea liquid and simmer for another 15 minutes.
- Correct for seasoning.
- Immediately prior to serving, stir together the nutritional yeast with ½ cup hot water and set aside for 10 minutes. Pour off the yellow liquid and throw away the thick byproduct.
- Add the yellow nutritional yeast liquid, to taste, to the broth and divide evenly among four large soup bowls and add preferred pho add-ons.
*Pho broth may also be made in a pressure cooker. The cooking time is approximately 15 minutes.
Notes: Typical pho add-ons include chiles, oils and sauces (sliced chile, chile oil, chile crisp, hoisin sauce, garlic vinegar, soy sauce); fresh herbs and spices (mint, cilantro, basil, minced ginger), bean sprouts, lime wedges, tofu, and seared tempeh.
For non-vegetarian add-ons, drizzle with fish oil, thinly sliced beef, shredded chicken, or even barbecue chicken.