What We’re Cooking Right Now: Vegan Pho

There’s something about the first stretch of cold weather that makes us want a big pot of something warm simmering on the stove.

This vegan pho has been on our list lately. It’s cozy and comforting, but still feels incredibly fresh — a deeply spiced broth, rice noodles, mushrooms, bok choy and tofu, finished with handfuls of fresh herbs, lime and as much heat as you like.

The broth is really what makes it. Onion and ginger get charred under the broiler, while star anise, cinnamon, cloves, coriander and fennel toast on the stove. Shiitake stems and kombu add another layer of savory, umami flavor. It takes a little more time than a weeknight soup, but most of that time is hands-off — and the broth can be made ahead and kept in the refrigerator or freezer.

We love recipes like this because everyone can make their bowl their own. Add extra tofu for more protein, pile on the herbs and sprouts, squeeze in plenty of lime, or finish it with chili oil or sriracha.

It’s warm, nourishing, full of plants and exactly what we want to eat on a chilly night.

Vegan Pho

Recipe adapted from Love & Lemons

Serves 4

For the broth

• 1 white onion, quartered

• 1 (3-inch) piece fresh ginger, halved lengthwise

• 4 star anise

• 4 whole cloves

• 2 cinnamon sticks

• 1 teaspoon coriander seeds

• ½ teaspoon fennel seeds

• 8 cups water

• Stems from 8 ounces shiitake mushrooms

• 1 (4-inch) piece kombu

• ¼ cup tamari, plus more for serving

For the soup

• 2 tablespoons avocado oil

• 8 ounces shiitake mushrooms, stemmed and sliced

• Sea salt

• 2 baby bok choy, quartered lengthwise

• 2 teaspoons rice vinegar

• 8 ounces rice noodles

• Baked tofu

• Mung bean sprouts, optional

• 2 jalapeño peppers, stemmed and thinly sliced

• Fresh basil or Thai basil leaves

• Fresh cilantro

• Lime wedges

• Sriracha or chili oil

• Tamari

Make the broth

Preheat the broiler to high and line a baking sheet with foil.

Place the onion and ginger, cut side up, on the baking sheet. Broil for 10 to 20 minutes, until charred. The ginger may be ready before the onion; if so, remove it and continue broiling the onion until it's soft and nicely charred around the edges.

Heat a large pot or Dutch oven over medium heat. Add the star anise, cloves, cinnamon, coriander and fennel seeds. Toast for about 3 minutes, stirring, until fragrant.

Add the water, charred onion and ginger, mushroom stems, kombu and tamari. Simmer for 30 minutes.

Strain the broth through a fine-mesh strainer into a large heatproof bowl. Discard the solids and set the broth aside.

Make the soup

Heat the avocado oil in a large skillet over high heat. Add the sliced mushrooms and a pinch of sea salt. Cook for about 4 minutes, stirring only occasionally, until browned and beginning to soften.

Nestle the bok choy into the skillet, cut side down. Cook for 1 minute, then add the rice vinegar and cover. Reduce the heat to medium and cook for another 5 to 7 minutes, stirring occasionally, until tender. If the pan gets dry, add a couple tablespoons of water.

Prepare the rice noodles according to the package directions.

Divide the noodles among four large bowls. Add the mushrooms, bok choy and baked tofu, then ladle the hot broth over everything.

Finish each bowl with bean sprouts, jalapeño, plenty of basil and cilantro, and a generous squeeze of lime. Serve with sriracha or chili oil and extra tamari on the side.

Make it ahead

The broth is a perfect make-ahead staple. Prepare it over the weekend and you'll have the foundation for an easy dinner later in the week. It will keep for up to a week in the refrigerator or up to three months in the freezer.

Tuesday Foods Tip: If you're making this for dinner, don't be shy with the tofu. A generous portion turns this beautiful bowl of noodles, vegetables and broth into a more satisfying meal.

Original recipe from Love & Lemons.