Slow Cooker Vegan Miso Pho

Slow Cooker Vegan Miso Pho

Slow Cooker Vegan Miso Pho

April 20, 2018
: 4
: 4 hr

By:

Ingredients
  • 5 cups Organic Vegetable Broth
  • 3/4 tsp Star Anise
  • 1 tbsp Whole Cloves
  • 1 Cinnamon Stick (approx. 3
  • inches in length each)
  • 1 1/2 tbsps Tamari
  • 3 tbsps Miso Paste
  • 1 cups Mushrooms (whole)
  • 4 cups Bok Choy (halved)
  • 184 grams Pho Noodles
  • 2 cups Bean Sprouts
  • 1 cup Thai Basil (stems removed)
  • 1 cup Culantro
  • Salt & Pepper to taste
Directions
  • Step 1 Add the vegetable broth, star anise, whole cloves, cinnamon sticks and tamari to your slow cooker. Cook on high for 4-6 hours. Strain the contents and pour the broth into a large pot.
  • Step 2 Season the broth generously with salt and pepper. Add the miso paste, mushrooms and bok choy to the broth and bring to a simmer over medium-high heat. Let simmer for about 5 minutes or until the veggies are soft.
  • Step 3 Meanwhile, cook your pho noodles according to the instructions on the package.
  • Step 4 Divide the pho noodles, mushrooms, bok choy and then the broth into bowls. Top with bean sprouts, Thai basil and culantro. Serve immediately and enjoy!


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