Instant Pot Vegan Pho

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.

Char the onion, ginger, and cabbage on a dry cast iron skillet until blackened.

Add the charred vegetables to the Instant Pot.

Char the mushrooms in a little bit of oil until browned, then add them to the pot.

Fill the pot with water up to the 2/3 max line (about 2 L).

Press down the ingredients to submerge them in the water.

Cover the Instant Pot and set it to 'soup' for 15 minutes, ensuring it's on sealing mode.

After cooking, let the pressure release naturally for about 40 minutes.

Open the pot and remove all solids, keeping only the broth.

Place spices (including cinnamon) in a nut bag and steep in the broth for 5-10 minutes.

Prepare rice noodles by draining them in a colander to avoid sogginess.

Taste the broth and add mushroom broth powder for seasoning.

Remove the spice bag from the broth after steeping.

Add Thai basil and mung beans to the broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens