Vegetarian Pho Broth
Easy to make, warming and hearty, Vegetarian Pho Broth. Perfect to enjoy on it’s own, or add in your favorite sauteed veggies, rice noodles, and if desired, favorite proteins.
Ingredients
- 1 tablespoon coriander seeds
- 2 whole star anise
- ½ cinnamon stick
- 2 whole cardamom pods
- 1 whole clove
- 6 cloves garlic chopped
- 3 tablespoon grated fresh ginger
- 12 cups of water
- 1 large onion coarsely chopped
- 3 celery stalks sectioned
- 1 large carrot chopped
- ½ of a Napa cabbage about 2 lbs, sliced
- 1 ½ cups chopped cilantro leaves and stems
- 2 teaspoon. sugar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon salt
- ¼ cup nutritional yeast flakes
Instructions
- Combine coriander seeds, star anise, cardamom pods, and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
- Add water and remaining ingredients to spices in a stockpot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes until vegetables are very soft. Let broth cool to room temperature.
- Strain broth through a large fine-mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
- Pour broth into clean pint-sized freezer-safe jars. Store in the freezer for up to 3 months.
Notes
Recipe by Ball Fresh Preserving.
Nutrition
Serving: 1gCalories: 27kcalCarbohydrates: 5gProtein: 2gSodium: 538mgFiber: 1gSugar: 1g
