I have always loved Asian inspired dishes as they are always filled with amazing, colorful spices, and filled with beautiful nutritious vegetables. Meat has always been a main part of my diet throughout my life and so in the beginning of my vegan journey, asian dishes were always my go to, as it was always easy to accommodate for the lack of meat. When it comes to plant-based diets, it is always easier to think about the addition of extraordinary cuisine and ingredients rather than the loss of certain substances. This vegan soup is a perfect entry-level recipe for those just beginning to explore different ingredients, and learning how to use them.
Becoming plant-based was the catalyst for my learning to cook for myself. Before, I would just cook what my mom made me, but as my mom is a full time food blogger, currently working on her second cookbook, she had no time to make me special vegetarian meals. Being a beginner, I often resorted to online recipes, and this is a recipe I created while trying to make one I saw online with the ingredients I had in my fridge. You may also decide that you want to switch some ingredients like I did. You may want to take out the bok choy and replace with another vegetable like cabbage, or maybe completely ommit it. You may also want to substitute the coconut amino’s with soy sauce or hoisin sauce. Although you may not have coconut amino’s in your pantry, I strongly recommend adding this to your cupboards if you are switching to a plant based diet. It’s great to add a meat-like flavor to vegetables, or just a little extra pop to any dish. Here is where you can buy some.
My favorite thing about making food is garnishing. I feel like presentation is key for feeling good about your food. Having nice bowls to eat your beautiful colorful salads in or fresh herbs and peppers to garnish your food with is key in staying interested in vegetables. You may find that you eat the same veggies all of the time, but the way you present it and the new flavors you add to them will keep you from getting bored. Trust me, this is important. Here are the lovely garnishing I used for this bowl of soup. You may also want to sprinkle a few more onions or maybe even add some thai basil for flavor. The possibilities are endless, make it your own beautiful bowl of pho.
If you are brand new to cooking, I do really recommend preparing all of your ingredients and measure out everything before you begin to cook. You may also want to make your rice noodles before starting. The broth and mushrooms will warm up the noodles once served and will be the perfect eating temperature. Without further ado, here is the recipe…
- 32oz vegetarian broth
- ½ tbsp peeled and grated ginger
- 1 cup finely chopped green onions
- 1 cup chopped bok choy
- ½ tbsp coconut oil
- 10oz shiitake mushrooms
- 3 tsp teriyaki coconut amino's
- ¼ tsp garlic
- Juice of ½ lime
- Salt to taste
- 7oz rice noodles
- 4oz bean sprouts
- 1 jalapeño pepper, sliced
- ¼ cup chopped fresh cilantro
- Bring vegetable broth, ginger, and onion to a boil in a medium sized pot.
- Add bok choy, turn the heat to low, and simmer for another 15 minutes.
- While the soup is simmering, begin to cook your rice noodles as instructed on the package.
- Next, melt coconut oil in a medium sized skillet.
- Add mushrooms and cook while stirring for 5 minutes or until tender.
- Add coconut amino's, garlic, and lime juice to mushrooms.
- Continue to cook while stirring for 5 more minutes, then remove from heat and cover to keep warm until ready to serve.
- When noodles are ready, divide them into 2-3 bowls.
- Pour over the broth and vegetables.
- Divide mushrooms on top of the broth.
- Garnish with bean sprouts, jalapeños, and fresh cilantro.