Ingredients for Vegetarian Pho Crock Pot
- 1/2 cup chopped onion
- Green Chili Pepper
- 1 inch piece of ginger (grated)
- Star Anise
- Cinnamon Stick
- Tamari
- 8 cups vegetable broth
- Peanut Oil
- Seitan
- Hoisin Sauce
- Lime Juice
- Barley Miso
- Hot Water
- Rice Noodles
- 1/4 cup bean sprouts
- 2 scallions (chopped)
- 1/4 cup fresh cilantro
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How to Make Vegetarian Pho Crock Pot
- In your crockpot, combine 8 cups vegetable broth, 1 (14-ounce) can diced tomatoes, undrained, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped onion, 2 cloves garlic (minced), and 1 inch piece of ginger (grated). Cover and cook on low for 6 hours.
- While the broth simmers, heat 1 tablespoon of oil in a skillet over medium-high heat. Add 8 ounces of seitan strips (optional).
- Brown the seitan on all sides.
- Remove the seitan from the skillet and set aside.
- Strain the broth from the crockpot to remove solids, and return the strained broth to the crockpot.
- In a small cup, whisk together 2 tablespoons of miso paste with 1/4 cup of water until smooth.
- In a separate small bowl, combine 1/4 cup chopped fresh cilantro, 2 tablespoons soy sauce, and the miso-water mixture.
- Add the cilantro-soy-miso mixture to the broth in the crockpot.
- Stir in 8 ounces dried rice noodles (or equivalent amount of fresh rice noodles) and the browned seitan (if using).
- Cook for 5-10 minutes longer, or until the rice noodles are tender.
- To serve, ladle the soup into bowls and garnish with 1/4 cup bean sprouts, 2 scallions (chopped), and 1/4 cup fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
24g
Fat
3g
Carbs
15g
