This vegan pho recipe features the delicate flavors of delicata squash and enoki mushrooms, infused in a fragrant broth with traditional pho spices. It's a comforting and nutritious bowl of goodness perfect for any day.
Ingredients: 8 cups vegetable broth. 1 delicata squash, thinly sliced. 200g enoki mushrooms, roots trimmed. 2 cloves garlic, minced. 1 shallot, thinly sliced. 1-inch piece ginger, thinly sliced. 2 star anise. 2 cinnamon sticks. 3 tbsp soy sauce. 2 tbsp hoisin sauce. 2 tbsp rice vinegar. 200g rice noodles. 1 cup bean sprouts. 1 lime, cut into wedges. Fresh cilantro, for garnish. Sriracha, for serving optional.
Instructions: Put vegetable broth, garlic, shallot, ginger, star anise, and cinnamon sticks in a large pot. Over medium-low heat, bring to a boil. Put in the slices of delicata squash and cook for 10 minutes, until the squash is just barely soft. Add the rice vinegar, hoisin sauce, and soy sauce and mix well. Let it cook for five more minutes. In the meantime, cook the rice noodles according to the directions on the package. Remove the water and set it aside. Spread the cooked noodles out in bowls for serving. Put enoki mushrooms and bean sprouts on top of the noodles. Pour hot broth and delicata squash over the vegetables and noodles. Add fresh cilantro on top, and if you want, serve with lime wedges and sriracha on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Olivias Wonderland of Taste