Wild Mushroom Vegan Pho

Name: Wild Mushroom Vegan Pho
Ingredients: 1½ ounces dried mushrooms, such as shiitake, porcini, and/or chanterelle, rinsed and drained; 1 cup chopped white onion; 1 cup chopped celery; 3-inch piece fresh ginger, thinly sliced; 6 cloves garlic, sliced; 4 teaspoons low-sodium tamari or soy sauce; 1 teaspoon Chinese five-spice powder; 4 ounces dried brown rice noodles; ½ cup frozen shelled edamame; 2 heads baby bok choy, halved lengthwise; 1 cup fresh enoki or sliced shiitake mushrooms; ½ cup broccoli florets; Fresh cilantro or basil leaves; Sliced scallions; Sliced jalapeños; Sliced fresh snow pea pods; Bean sprouts; Lime Wedges

www.forksoverknives.com

Pho is a vegetable-and-noodle soup traditionally made with beef stock. Dried wild mushrooms create the flavorful base of this vegan pho.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

1½ ounces dried mushrooms, such as shiitake, porcini, and/or chanterelle, rinsed and drained
1 cup chopped white onion
1 cup chopped celery
3-inch piece fresh ginger, thinly sliced
6 cloves garlic, sliced
4 teaspoons low-sodium tamari or soy sauce
1 teaspoon Chinese five-spice powder
4 ounces dried brown rice noodles
½ cup frozen shelled edamame
2 heads baby bok choy, halved lengthwise
1 cup fresh enoki or sliced shiitake mushrooms
½ cup broccoli florets
Fresh cilantro or basil leaves
Sliced scallions
Sliced jalapeños
Sliced fresh snow pea pods
Bean sprouts
Lime Wedges