Pho Broth

I was inspired by Elizabeth Street Cafe in Austin, Texas to find a simple vegan pho broth recipe. I make this and add noodles, tofu, greens, etc. It is simple but delicious.

Ingredients:

3 whole star anise

3 whole cloves

2 nickel sized slices of fresh ginger

1 onion, chopped

3 garlic cloves, minced

6 C veggie broth

3 T coconut aminos

3 T hoisin sauce

2 T miso paste (dissolved in 1/4 C hot water)

Fresh lime juice

Ingredients (when serving):

Tofu, rice noodles, limes, cilantro, bean sprouts

Directions:

Sauce the onions in the oil (or veggie broth if oil-free) in a skillet over medium heat. Add the garlic and continue to cook.

Transfer the onion mixture to the slow cooker and spices (you will remove star anise, cloves and ginger after cooking), the soy sauce, the hoisin, and the miso mixture. Cover and cook for 5 1/2 hours on LOW.

Add the Tofu and/or noodles if you are ready to eat (you can freeze and defrost the broth for a later time). Cover and cook the broth with the noodles and tofu for @ 30 minutes. Add the lime juice and taste to adjust the seasonings. Garnish with cilantro, bean sprouts, lime wedges, etc.