Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.
Ingredients
Broth & noodles
- 1 tsp olive oil
- 1 yellow onion, cut into large chunks
- 8 cloves garlic, thinly chopped
- 1 tsp Chinese five-spice powder (TRY: Simply Organic Five Spice Powder)
- 8 cups low-sodium vegetable broth
- 3 tbsp reduced-sodium tamari (TRY: San J Reduced-Sodium Tamari)
- 1 tbsp hoisin sauce
- 2 pods star anise (TRY: Frontier Natural Products Whole Star Anise)
- 1 3-inch cinnamon stick (TRY: Simply Organic Cinnamon Sticks)
- 6 baby bok choy, sliced (4 cups)
- 2 cups cremini mushrooms, quartered
- 7 oz. brown rice vermicelli, cooked according to package
Garnish
- 2 cups bean sprouts
- 1/3 cup chopped Thai basil leaves (or regular basil)
- 1/3 cup chopped cilantro leaves
- 1/4 cup green onions, thinly sliced
- 4 red Thai chili peppers
- 1 lime, quartered
- hoisin or sriracha sauce, as needed
Preparation
- Prepare broth: In a stockpot on medium-high, heat oil. Add yellow onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and five-spice, stirring until fragrant, about 1 minute.
- Add broth, tamari, hoisin, star anise and cinnamon; bring to a boil then reduce to a simmer for 1 hour, 15 minutes, skimming off foam as it simmers.
- Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.
- Into 4 bowls, divide noodles. Divide hot broth with mushrooms and bok choy over the noodles.
- Garnish with bean sprouts, basil, cilantro, green onions and chile. Serve with lime wedges and hoisin on the side (if using).