Vegan Pho with Zucchini Noodles

This easy vegan pho with zucchini noodles is not culturally authentic, but it tastes wonderful. The spices make for an aromatic broth and the zucchini noodles keep it light. Of course, you could use rice noodles in this recipe but I’m trying to eat more vegetables and this is a good way to trick myself. 

Noodle-y shapes are inherently more fun than other shapes. I don’t have room in my tiny apartment for one of these fancy zoodle-makers. I have a small, hand-held unit that I won’t recommend because it is poorly designed.  It makes decent zucchini noodles as long as the zucchini is the prefect size and shape, but it is very hard to clean. If you want a cheap-o solution, I highly recommend a julienne peeler instead. It’s not fancy, but it does the trick.

Make sure you take the time to blacken your onion and ginger and toast your spices, it really makes a difference in flavour.

Pro-tip: After you toast your spices, put them in a cheesecloth bag or tea steeper so you don’t have to fish them out of the broth before serving. I take things one step further with this weird, orange, chicken-leg shaped thing. I just stuff it full of spices and throw it in the pot. I bought it at CB2, but I don’t know what they are technically called. Anyone have a name for them?

This soup will travel well in a mason jar if you need to travel to work. Just wait until you eat before adding your garnishes. I love hoisin sauce for sweetness and sriracha for heat.

Go forth and make soup!

Vegan Pho with Zucchini Noodles

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• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 2-4 servings

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Ingredients

• Broth
• 1 large onion, peeled and cut in half
• 1 2-inch piece of ginger, peeled and cut lengthwise
• 1 stick of cinnamon
• 1 tsp coriander seeds
• 2-3 star anise
• 3-5 cloves
• 4 cups vegetable stock
• 1 tbsp soy sauce
• Noodles
• 2 zucchini cut into noodles
• Garnishes
• Sriracha
• Limes, quartered
• Fresh Basil
• Bean Sprouts
• Hoisin Sauce
• Chili Peppers, sliced

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Instructions

1. Set your oven to broil and char the onion and ginger until slightly blackened, set aside.
2. Toast the dry spices in a dry pan until they start to give off an aroma. Make sure you stir frequently so they don’t burn. Allow to the spices to cool before placing them in a cheese cloth bag or tea steeper. If the cinnamon doesn’t fit, you can put it straight in the pot.
3. Put the vegetable stock into a medium sized pot. Add the onion, ginger, toasted spices and soy sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes.
4. Place the zucchini noodles into your soup bowls. Pour the soup over the noodles.
5. Garnish with your favorite toppings.