How To Prepare Pho Broth From Scratch – Spinach Rice Vermicelli Soup

I am thinking of lazy weekends for us as all things are done anyways. I made burrito for lunch earlier but we also have broth leftover from our dinner last night, of pho, which I will be sharing the recipe with this blog. Plants are watered, house is mopped, Jumanji is waiting, so yeah, lazy weekends it is, yay 💃

Now for pho recipe.

I was checking up stocks in the pantry and saw that I still had a bag of spinach rice vermicelli. Didn’t feel like making friend vermicelli, so I said to the fam., “let’s have Vietnamese noodle soup, but instead flat rice noodle, we’d use the spinach rice vermicelli instead”.

Here I am sharing you how to prepare vegan pho broth from scratch, which I kid you not, tastes as good as original pho broth using bones.

Broth

• 1 box of veggie/pho broth (4 c)
• 3 tbsp of soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 8 c of water
• 6 dried shiitake mushrooms
• 6 garlic, crushed
• 1 thumb of ginger, skinned, thinly slice
• 1/2 of a large onion, thinly sliced
• 5 stems of basil (just the stems)
• 12 stems cilantro (stems and leaves)
• 3 cinnamon sticks
• 3 star anise
• freshly cracked black pepper

How To

• Bring everything a full boil for 5 minutes, cover, then simmer for an H
• Strain broth, discard species and whatnot (reserve mushrooms though!), pour broth back into the pot, drop in 1 veggie cube or season with Vegeta powder, and keep it warm.

Noodle Soup

• Wash clean basil leaves, bean sprouts, and cilantro. Place on a plate
• Slice cooked shiitake mushrooms
• Slice enough green onion
• Bring enough water to a boil, drop in bokchoy, enoki mushrooms, and spinach rice vermicelli, for 3-5 mins, drain

• Place enough noodle, bokchoy, enoki and shitake mushoorms on a bowl, pour broth
• Serve with fresh veggies, Sriracha, Hoisin sauce and lime juice

Bon appetit 👍👍👍👍

Print Recipe

Spinach Rice Vermicelli Soup

how to make pho broth from scratch

Servings: 0

Ingredients

Broth

• 1 box of veggie/pho broth 4 c
• 3 tbsp of soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 8 c of water
• 6 dried shiitake mushrooms
• 6 garlic crushed
• 1 thumb of ginger skinned, thinly slice
• 1/2 of a large onion thinly sliced
• 5 stems of basil just the stems
• 12 stems cilantro stems and leaves
• 3 cinnamon sticks
• 3 star anise
• freshly cracked black pepper

Instructions

• Bring everything a full boil for 5 minutes, cover, then simmer for an H
• Strain broth, discard species and whatnot (reserve mushrooms though!), pour broth back into the pot, drop in 1 veggie cube or season with Vegeta powder, and keep it warm.

Noodle Soup

• Wash clean basil leaves, bean sprouts, and cilantro. Place on a plate
• Slice cooked shiitake mushrooms
• Slice enough green onion
• Bring enough water to a boil, drop in bokchoy, enoki mushrooms, and spinach rice vermicelli, for 3-5 mins, drain
• Place enough noodle, bokchoy, enoki and shitake mushrooms on a bowl, pour broth
• Serve with fresh veggies, Sriracha, Hoisin sauce and lime juice