Veggie Pho packed to the brim with flavour and fresh veggies!
Have you ever been stopped in your tracks in a grocery store or at a farmers market by a certain kind of beautiful produce? Just me? Hmmm… Well I was in the grocery store and I came across “Enoki Mushrooms” and they definitely caught my eye! My mind immediately went to imagining them as noodles and from there… noodles in pho.
Enoki mushrooms are thin and light and don’t have loads of flavour (which might be great for someone that doesn’t handle the taste of mushrooms very well). They’re perfectly fit to be a noodle as they limp easily in the heat, which makes them delicious in this pho! I encourage you to try them first in this pho, but then let your mind wander and imagine them in any noodle dish! YUM!
I was craving something fresh, but also warming, and knew that pho would be the perfect option.
Pho is just Vietnamese soup, so I took the traditional Vietnamese flavours of ginger, green onion, lime, and soy sauce to load the broth with flavour and then packed it with veggies!
Warm, flavourful broth filled with bright, fresh vegetables.
When making this pho I highly recommend using a mandolin slicer or at least very thinly slicing your ginger, carrots, and radishes. They won’t be cooked long, so you want them to be able to cook a little bit and not end up super crunchy at the end.
Vegetable Pho with Enoki Mushrooms and Bok Choy
Serves 4-5 // Vegan, Paleo, Gluten Free, Dairy Free, Refined Sugar-Free, No Sugar Added
8 cups broth, or 8 cups water and 4 mushroom bouillon cubes)
2 Tbs collagen (if not vegan)
1 bunch green onions, sliced
2” piece of ginger, peeled, thinly sliced
2 carrots, peeled and thinly sliced
1 cup brown mushrooms, sliced
1 tsp sea salt
4 baby bok choy, sliced lengthways
2 radishes, thinly sliced
1 cup snap peas, sliced
2 packages (300g total) enoki mushrooms, end cut off, and broken apart
2 tablespoons gluten free tamari or soy sauce
Squeeze of lime
Slice and prepare all ingredients.
Add broth, or water and bouillon cubes, collagen (if using), green onions, ginger, carrots, brown mushrooms, and salt to large pot. Bring to a boil and then reduce heat and simmer for about 5 minutes.
Add bok choy, sliced radishes, snap peas and enoki mushrooms to the pot and stir to warm up. The idea is that the veggies will still be slightly raw, not overly cooked. They will continue to cook as they are in the hot broth. However, cook them to point that you are happy. Add tamari or soy sauce and squeeze of lime and stir.
Ladle into bowls and top with sprouts and sesame seeds. Enjoy!
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