Slow Cooker Vegetarian Pho
Easy slow cooker vegetarian pho recipe, homemade with simple ingredients. This broth based Vietnamese noodle soup is full of aromatic spices, mushrooms and lots of toppings.
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Ingredients
Pho broth
- 2 tablespoon Oil Any neutral tasting oil
- 8-10 Black peppercorns
- 2-3 Star anise
- 1 Cinnamon stick
- 1 Cardamom
- 1 tablespoon Ginger Freshly grated
- 1 tablespoon Garlic Finely minced
- 1 Onion Large, Peeled, Roughly chopped
- 8 cups Vegetable broth Low sodium
- 1.5 cups Shiitake mushrooms Cleaned and sliced
- 1 teaspoon Brown sugar
- 1 tablespoon Soy sauce Low sodium
- 2 teaspoon Rice vinegar
- Salt To taste
- 1 Baby bok choy Washed and roughly sliced
- 3 stalks Green onions Washed, Don't slice them
Add-ins and Toppings
- 1 box Thin rice noodles 14 oz. box. Cook according to box instructions
- 3 Limes Cut into wedges
- 1.5 cups Bean sprouts
- ½ cup Cilantro Fresh, Washed, Roughly chopped
- 3 stalks Green onions Finely chopped
- ½ cup Mint Fresh, Washed, Roughly chopped
- 2-3 Thai chiles Or jalapenos. Washed and thinly sliced
Instructions
- Heat oil in a large pot over medium heat.
- Add peppercorns, star anise, cinnamon stick, cardamom, ginger, garlic, onions and saute until spices are fragrant and onion is partially softened. Some people like to char them but I don't like the black bits.
- Transfer this mixture to a large crockpot.
- Add broth, Shiitake mushrooms, soy sauce, brown sugar, rice vinegar, salt and mix until combined.
- Cover and cook on High for 3 hours.
- In the final 20 minutes, mix in spring onions and bok choy.
- Cover and cook.
- Optional: Use a fine mesh strainer to strain the broth if you like to get rid of the whole spices. Don't discard the mushrooms or bok choy and mix that into the broth again after straining because they taste delicious.
- Now, you can assemble. Add some boiled rice noodles in each serving bowl. Ladle the hot broth along with toppings of your choice like bean sprouts, cilantro, green onions e.t.c. Then finally, end with a generous squeeze of lime juice. Enjoy.
Notes
- I like a add of noodles in my broth but if you prefer a lighter noodle to broth ratio, then don't boil the whole box of rice noodles. Only boil half of them.
- Use low sodium ingredients to prevent this meal from getting overly salty.
- This is a very forgiving recipe. Use more or less of whatever ingredients you like and dislike.
- Straining is optional but it yields a smoother consistency.
- Read additional tips and variations above.
- Leftover broth can be stored in a sealed container (without the noodles) in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 184kcalCarbohydrates: 29gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 2170mgPotassium: 560mgFiber: 7gSugar: 12gVitamin A: 3004IUVitamin C: 45mgCalcium: 111mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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