Vegetarian Pho (Vietnamese Noodle Soup).

Vegetarian Pho (Vietnamese Noodle Soup) highly diverse and own mind sense that unique. Several types of Vegetarian Pho (Vietnamese Noodle Soup) recipes are also adequate simple to process and do not take lengthy. Even though not everyone likes Vegetarian Pho (Vietnamese Noodle Soup) food, currently several people are get attached and like the sundry Vegetarian Pho (Vietnamese Noodle Soup) foods available. This could be seen of the number of restaurants that supply Vegetarian Pho (Vietnamese Noodle Soup) as one of the dish. You can cook Vegetarian Pho (Vietnamese Noodle Soup) using 22 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegetarian Pho (Vietnamese Noodle Soup)

1. It's 3-4 of cinnamon sticks, broken up.
2. Prepare 1 of star anise.
3. Prepare 2 tbsp of coriander seeds.
4. It's 4-5 of cloves.
5. It's 1 of large onion, peeled and chopped.
6. You need 2 inch of piece ginger, finely chopped.
7. You need 1 of large carrot, peeled and cubed.
8. It's 1/2-3/4 cup of sliced shitake mushrooms (or button mushrooms).
9. You need 2-3 of green chilies/jalapenos slit (according to your taste).
10. Prepare 8 cups of water (or half vegetable broth and half water).
11. Prepare 2 tsp of soy sauce.
12. Prepare 1 cup of rice noodles (or any other noodles your prefer).
13. Prepare 2 tbsp of oil.
14. It's to taste of Salt.
15. You need of For garnishing or topping:.
16. Prepare as needed of Mung bean sprouts.
17. It's 5-6 of baby spinach leaves.
18. You need 1 of Chopped green onions or scallions.
19. Prepare as needed of Chopped coriander Leaves.
20. Prepare as needed of Lemon or lime wedges.
21. Prepare to taste of Hot chilli sauce (Sriracha or any chilli garlic sauce).
22. It's as needed of Chopped jalapenos.

Vegetarian Pho (Vietnamese Noodle Soup) instructions

1. In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn..
2. In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned..
3. Add the toasted spices, carrots and fry again for a few seconds..
4. Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high..
5. Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend..
6. Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside. After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!.
7. Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup..
8. If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional. Enjoy!!.
9. Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc. Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup..

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