Are you a pho-natic about healthy soup?
I love soup so much that I crave it even during summer. My brother is the same way so growing up we were always spicing up our ramen together. Then sometime after college I discovered pho. This was after my decision to go mostly gluten free so I became a little obsessed! The idea of a delicious broth loaded up with goodies and using rice noodles instead completely won me over. Eventually I got around to realizing that I could probably just make this at home!
This vegetable pho recipe is so easy to put together, and that is coming from someone who is still trying to master sauces, dressings and such. Start by pouring some water and the vegetable broth into a crockpot. I used a low sodium one because that is my preference. Add in the spices, sauces and onions. Cook the spiced broth on high in crockpot for 2 hours total. After a little over an hour I added in the mushrooms and bok choy. They really only need about 30 or so. The noodles, beansprouts and seaweed paper get added in right as you are ready to serve.
The first time I made this it seemed to be missing something. It just didn’t taste quite like it did in the restaurants. After I did some research I discovered the secret missing ingredient- Star Anise! If you exclude this spice it will still taste good, but I promise you are missing out!
I put my prepared noodles in a bowl and topped with the vegetables and broth. This was absolutely delicious! You can say that I pho-king loved this homemade soup! Seriously though, I meal prepped it and ate it for about a week..!
- 4 cups vegetable broth low sodium
- 3 cups water
- 8 oz rice noodles
- 2 bunch bok choy
- 1/2 pint mushrooms
- 1 cup bean sprouts
- 1/3 package seaweed paper squares original flavor
- 1/2 onion
- 4 star anise
- 1 tbsp basil dried or fresh
- 1/2 lime
- 2 tsp ginger
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp hoisin sauce
- 1 tsp cloves
- Chop an onion and put in a crockpot with vegetable broth and water. Add in the spices, soy sauce, sriracha and hoisin sauce.
- Cook broth on high in crockpot for 2 hours total, adding in the mushrooms and bok choy when there is only about 30 minutes of cook time left.
- Fill a bowl with prepared rice noodles and pour broth in. Top with seaweed paper and bean sprouts.
You will find that this vegetable pho is a healthy meal to warm up with, all made easy with the crockpot! If you are using this soup as a meal prep I suggest keeping the noodles and sprouts stored separately.
Wouldn’t this be a beautiful way to serve up these pho bowls?