Vegetarian "Bone" Broth + a Pho Recipe
This vegetarian bone broth alternative has the collagen-boosting benefits of bone broth—but without the bones! We love it as a base for meatless pho.
Servings: 4 servings
Cost: $20
Equipment
- Large stock pot
- Mesh strainer
Ingredients
Vegetarian "Bone" Broth
- 2 cups fresh leafy greens (kale, collards, etc., chopped and with stems too if desired)
- 1 bunch carrots with tops if desired
- 4 celery stalks (roughly chopped)
- 1 medium sweet potato (scrubbed well and cut into thick slices)
- 1 large fennel bulb, halved
- 1–2 medium onions, halved
- 1 large leek root, end trimmed (halved lengthwise and rinsed well)
- 6–8 fresh shiitake mushrooms sliced or a small package dried
- 2 inches fresh ginger (peeled and cut into thick slices)
- 2 inches fresh turmeric peeled and cut into thick slices (or 2 teaspoons ground turmeric)
- 5–6 garlic cloves
- 2 bay leaves
- 3 tablespoons wakame
- 3 tablespoons coconut aminos
- Herbs and spices optional
- 12–16 cups filtered water
Vegetarian Pho
- Vegetarian Pho
- 2 quarts vegetarian "bone" broth
- 2 tablespoons tamari or liquid aminos
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- 2 star anise
- 2 teaspoons coriander berries
- 1 teaspoon whole fennel seeds
- 4- inch piece fresh ginger peeled and roughly chopped
- Sea salt to taste
Vegetarian Pho, for serving
- 8 ounces dried brown or white rice noodles or "sticks" any width
- 8 ounces shiitake mushrooms cut into thick strips
- 1 medium bok choy trimmed and thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts washed well
- 1 bunch scallions thinly sliced (green and white parts)
- Fresh cilantro, basil, and mint for garnish
- 2 limes cut into quarters
- Thai bird chilies fresh (dried, or frozen)
- Hoisin sauce
- Sriracha
Instructions
Vegetarian "Bone" Broth
- Wash and rinse all veggies well before slicing or chopping. Place in a large stockpot or slow cooker. Add the ginger, turmeric, garlic cloves, bay leaves, wakame, coconut aminos, and any other herbs or spices. Cover with the water.
- If using the stove and a stockpot, bring to a boil, and then lower the heat to a simmer. Cover pot and cook for 2–3 hours. If using a slow cooker, cover with lid and turn on to HIGH for 6–8 hours or overnight. (Note: I don't like using LOW heat when using my slow cooker for broth. It should be simmering, and I've only had that happen when I've used HIGH heat.)
- With a slotted spoon, remove the solids from the pot or slow cooker. Set a large fine mesh strainer over a big bowl or another pot and strain the broth. If not using immediately, transfer the broth to jars or other airtight containers. Let cool slightly before placing in fridge or freezer. Broth should keep well for about 3–5 days in the fridge and several months in the freezer.
- This broth has very little salt (except for the aminos), so add salt to taste according to how it will be used in recipes.
Vegetarian Pho
- Place the vegetable broth and tamari in a pot and bring to a simmer. Prepare spice packet by placing spices into several layers of cheesecloth, tying it closed with kitchen twine, and then placing it in the simmering broth. Simmer for at least 15–20 minutes, preferably longer, to allow its aromatic flavors to infuse the broth. Remove the spice packet and discard.
- Meanwhile, cook the rice noodles according to package directions and rinse well under cold water. Set aside until ready to assemble.
- To assemble the pho, have ready four shallow, wide bowls. Divide the noodles between the bowls. Top with the thinly sliced mushrooms, bok choy, and carrots. Ladle the hot broth over the top. (It should wilt and soften the veggies. If you prefer more tender veggies, lightly saute them in oil before assembling bowls.) Top each with bean sprouts, a handful of scallions, fresh herbs, lime wedges, and Thai bird chiles. Serve with shallow dishes of hoisin and Sriracha on the side along with chopsticks and broth spoons.
Notes
Bone Broth Notes
Feel free to substitute or add any vegetables you have on hand or prefer over the ones listed above.
Variation: for a tomato-based broth, add in 2–3 large tomatoes, halved or chopped.
Add in various spices and herbs, depending on how the broth will be used in recipes or according to preference. Example: thyme, parsley, sage, and rosemary for savory recipes or cilantro, cumin seeds, and chili peppers for Mexican or Indian recipes, etc. Pho Notes If preferred, sauté the bok choy, shiitake mushrooms, and carrots in a little oil before adding to the noodles.
Other leafy greens, such as thinly sliced kale, napa cabbage, or collard greens, can be used in place of the bok choy.
Feel free to add or omit other vegetables according to preference.
Rice noodles can be found in the Asian section of most grocery stores or online.
For a low-carb version, substitute spiralized vegetables for the rice noodles.
Variation: for a tomato-based broth, add in 2–3 large tomatoes, halved or chopped.
Add in various spices and herbs, depending on how the broth will be used in recipes or according to preference. Example: thyme, parsley, sage, and rosemary for savory recipes or cilantro, cumin seeds, and chili peppers for Mexican or Indian recipes, etc. Pho Notes If preferred, sauté the bok choy, shiitake mushrooms, and carrots in a little oil before adding to the noodles.
Other leafy greens, such as thinly sliced kale, napa cabbage, or collard greens, can be used in place of the bok choy.
Feel free to add or omit other vegetables according to preference.
Rice noodles can be found in the Asian section of most grocery stores or online.
For a low-carb version, substitute spiralized vegetables for the rice noodles.