Vegetable Pho From Scratch

Vegetarian

Vegetable pho makes the perfect dinner on a chilly fall night. Topped with a combination of crisp snow peas, greens, and rich mushrooms, this easy recipe will quickly become one of your go-to dinners.

vegetable pho from scratch

I love making homemade stock — it’s a great excuse to spend a lazy Sunday afternoon at home and it also makes weeknight meals super easy. Just throw some frozen stock into a pot, heat it up, and add whatever odds and ends you happen to have in the fridge. In about 20 minutes, you’ll have a pot of homemade soup.

Instead of sticking with classic stocks like chicken and beef, I’ve been mixing things up lately. One of my favorites has been vegetable pho stock. It takes a while to make, but it’s so full of flavor that you really don’t need to add much to it in order to have a delicious dinner.

To make the vegetable pho stock, start by charring an onion and some fresh ginger under the broiler.  While those are broiling, you’ll also want to toast your spices. I’ve tried a few recipes that skip these steps, and have found that it’s well worth the extra effort — toasting gives the aromatics a rich, smoky flavor and add a ton of depth and complexity to the stock.

When you’re ready to use your vegetable pho stock, soften some rice noodles in warm water and prepare your vegetables. I like to blanch snow peas, bok choy, and mushrooms – it’s a nice combination of fresh, bright flavor and rich umami flavor.

vegetable pho from scratch
My vegetable pho recipe originally appeared on Food Fanatic, where I’m the soup expert.

By on September 22nd, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

14 thoughts on “Vegetable Pho From Scratch”

  1. The pho looks so hearty and delicious. I’m usually the type of person who thinks that she needs TONS of meat to stay full (and satisfied) but I have a feeling this would do the trick. I also have to admit I almost always skip the “toasting spice” stage in recipes but I’m totally giving it a try now.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.