veggie kelp noodle pho

When we created our Vietnamese Chicken Pho, we loved it so much that we knew we needed a veggie version. This recipe features a ginger-infused broth that’s loaded with veggies and calls for both kelp and zucchini noodles. Nourishing and oh-so-healing, this slurpable soup is vibrancy in a bowl.

Yield 2 servings
Prep Time 20 minutes
Cook Time 30 minutes
CLEANSE

2 star anise pods

4 whole cloves

2 cinnamon sticks

¼–½ tsp red pepper flakes, or to taste

4 cloves garlic, smashed

¼ cup sliced ginger

6 cups Veggie Broth or low-sodium vegetable broth

¼ cup coconut aminos

1 tbsp olive oil

2 large portobello mushrooms, chopped

Pinch of Himalayan pink salt

1 (12oz) package kelp noodles, soaked in warm water for 15 minutes and drained

1 medium zucchini, spiralized

1 cup shredded carrots

To garnish

2 tbsp chopped fresh Thai basil

Handful of fresh mint leaves

2 tbsp sliced scallions

½ cup fresh bean sprouts

1 lime, sliced

1   In a dry medium stock pot or Dutch oven, heat the star anise, cloves, cinnamon sticks, and red pepper flakes over medium-high heat for about 30 seconds or until the spices are fragrant.

2   Add the garlic, ginger, vegetable broth, and coconut aminos. Bring to a boil over high heat, then reduce heat to simmer. Cover and cook for 30 minutes.

3   While the broth simmers, in a medium sauté pan, heat the oil over medium heat. When hot, add the mushrooms and salt. Cook, stirring frequently, for 4 to 6 minutes. Remove from heat and set aside.

4   Using a sieve and a large bowl, carefully strain the broth, discard the spices, and transfer the broth back to the pot or Dutch oven.

5   To assemble the pho, place about 1 cup kelp noodles in each of two bowls. Equally divide the zucchini noodles, carrots, and mushrooms between the two bowls and top with warm broth. Garnish with basil, mint, scallions, and bean sprouts. Serve with lime to squeeze over top.

variation

If not cleansing, top with a hard-boiled egg.