Ingredients:
- 1 pack LIVIVA shirataki noodles, rinsed
- 1 small yellow or white onion, halved
- 1 garlic clove, smashed
- 1-2 inch piece of ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 3-4 whole cloves
- ¼ apple
- 4 cups low-sodium vegetable broth
- 1 tbsp soy sauce or tamari (gluten-free)
- 1 cup baby bok choy, chopped
- 1 1/2 cups fresh broccoli florets
- 1/2 cup bean sprouts
- 1 medium carrot, thinly sliced rounds
- ½ tbsp hoisin sauce
- 3 cups water
- Fresh cilantro and Thai basil, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
- 1 1/2 cups sliced brown mushrooms
- 1 tbsp olive oil
- For meat lovers, add thinly sliced beef
Instructions:
- Toasting the Spices and Aromatics
In a large pot over medium heat, add the star anise, cinnamon stick, and cloves. Toast the spices for 1-2 minutes until fragrant. Add the onion halves, sliced ginger, smashed garlic clove, and half apple. Let them char slightly for 2-3 minutes.
- Preparing the Broth
Pour in the vegetable broth water and soy sauce. Bring to a gentle simmer, for 10-15 minutes.
- Straining the Broth (Optional)
For a clearer broth, remove the spices, onion, ginger, garlic, and apple by straining. This step is optional.
- Sautéing the Mushrooms
While the broth is simmering, heat the oil in a skillet over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for 4-6 minutes until the mushrooms are tender and lightly browned. Set them aside.
- Adding Vegetables and Noodles
To the broth, add the broccoli florets, bean sprouts, carrot rounds, and baby bok choy. Simmer for 5-7 minutes, or until the vegetables are just tender. Stir in the LIVIVA noodles and heat through for 2-3 minutes.
- Seasoning and Serving
Taste and adjust seasoning with salt and pepper hoisin sauce, and soy sauce as needed. Ladle the pho into bowls, topping each with the sautéed mushrooms. Garnish with red onion, fresh cilantro (Thai basil, mint or jalapeño if desired). Serve with lime wedges on the side.