Comfort in a Bowl: Vegan Phở Made Easy with an Instant Pot

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented protein source with added nutrients.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and has a similar taste.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and cost-effective.

Prepare rice noodles by soaking them in hot or warm water for 45 minutes.

Gather ingredients for the broth: 2 yellow onions, 1 Fuji apple, 4-inch piece of ginger, shiitake mushrooms, fresh cilantro, low sodium soy sauce, 8 cups vegetable broth, coconut sugar, and spices.

Turn on the Instant Pot and set it to sauté mode.

Add 2 teaspoons of neutral oil to the pot.

Place the onion halves cut-side down and add ginger slices on top.

Let the onions and ginger caramelize for about 5 minutes without stirring.

Add the spices: black peppercorns, cloves, star anise, crushed cardamom pods, whole fennel seeds, and whole coriander seeds. Toast for about 1 minute.

Add the apple, fresh cilantro, mushroom slices, 1 tablespoon of coconut sugar, and 2 tablespoons of low sodium soy sauce to the pot.

Pour in 8 cups of vegetable broth and stir everything together.

Cancel sauté mode and set the Instant Pot to pressure cook on high for 15 minutes.

After cooking, let the pot sit for 10 minutes to release some pressure, then open the valve to release the rest of the pressure.

Remove the lid and add the cinnamon stick to steep in the broth.

Strain the broth using a fine strainer or straining bag into a separate pot.

Prepare toppings: slice green onions on the diagonal, cube the baked tofu, cut limes into wedges, and tear fresh herbs without chopping them.

Serve the strained broth in bowls, adding the prepared toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens