This is a quick and tasty vegetarian version of the popular Vietnamese Pho soup made in an Instant Pot.
Ingredients: 8 cups vegetable broth. 1 onion, halved and unpeeled. 1 ginger, sliced. 4 star anise. 4 cloves. 1 cinnamon stick. 1 tablespoon soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon brown sugar. 1 package 14 oz rice noodles. 1 cup shiitake mushrooms, sliced. 1 cup tofu, cubed. 2 cups bean sprouts. 1 lime, cut into wedges. Fresh cilantro and mint for garnish. Sriracha and hoisin sauce for serving.
Instructions: Combine vegetable broth, onion, ginger, star anise, cloves, cinnamon, soy sauce, hoisin sauce, and brown sugar in the Instant Pot. Close the lid and set the Instant Pot to high pressure for 5 minutes. Once the timer goes off, perform a quick pressure release and remove the onion, ginger, star anise, cloves, and cinnamon. Add rice noodles, shiitake mushrooms, tofu, and bean sprouts to the Instant Pot. Close the lid again and set the Instant Pot to high pressure for an additional 2 minutes. After the second round of cooking, perform a quick pressure release. Serve the pho in bowls, garnished with lime wedges, cilantro, mint, and your preferred amount of Sriracha and hoisin sauce.
Prep Time: 15 minutes
Cook Time: 7 minutes
mer. m. march
