Vegatable Pho

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VEGETABLE PHO


Serving four, this tasty vegetarian recipe is featured in THE REDUCETARIAN COOKBOOK. Edited by Brian Kateman and featuring recipes by Pat Crocker and photographs by Ashleigh Amoroso, the book offers 125 delicious, easy-to-prepare, plant-based recipes that will help you reduce your meat consumption and improve your health.

5 ounces dried soba noodles
2 tablespoons extra-virgin avocado oil
1 medium onion, thinly sliced
6 cups vegetable broth (page 125), or store-bought
3 tablespoons soy sauce or tamari 2 tablespoons mirin (see options)
1 tablespoon grated fresh ginger
3 tablespoons miso (see page 10)
1 bunch bok choy, trimmed and chopped (see options)

Garnish (Optional)

½ cup chopped peanuts or cashews 2 green onions, thinly sliced

  • Cook noodles: Bring a large saucepan of salted water to a boil over high heat. Add the noodles and cook for 6 minutes, or until al dente. Drain and rinse with warm water. Divide among four serving bowls.
  • Clean the saucepan and heat oil in it over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes, or until soft. Add broth, soy sauce, mirin, and ginger and bring to a boil. Reduce heat slightly to keep broth lightly boiling for 5 minutes.
  • Whisk miso into broth until smooth. Add bok choy and simmer for 1 minute, or until wilted.

To Serve

Ladle hot broth over noodles. If desired, serve bowls garnished with 2 tablespoons chopped peanuts and/or 1 tablespoon sliced green onions.

You’ve Got Options

  • Use dry red or white wine in place of mirin, or use 1 tablespoon rice wine vinegar or red or white wine vinegar.
  • Bok choy, baby bok choy, and tat soi are Asian greens that work well in pho dishes. You can use 2 cups chopped spinach in place of bok choy.



THE REDUCETARIAN COOKBOOK: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between

Author Brian Kateman coined the term “reducetarian” to describe someone who is reducing his or her meat consumption. Endorsed by thought leaders and celebrity chefs, Brian posits that by eliminating at least 10% of the meat from our diets, we will reap wonderful personal health benefits and contribute to a healthier planet. With over 125 delicious, easy, and healthy recipes by award-winning cookbook author Pat Crocker, THE REDUCETARIAN COOKBOOK (on sale Sept. 18, 2018) helps us adopt the simple, flexible, and healthful reducetarian approach. This book offers easy ingredient swaps, an introduction to key pantry items, tips for plant-based entertaining and more. Recipe sections include Light Bites and Snacks, Dinner-in-a-bowl, Salads, Soups, Sides, Mains and Core Meals, and Desserts. More at www.Reducetarian.org.

Jeremy's On The Hill, Julian, C

 

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