Slow Cooker Vegan Miso Pho
Cooking Time
4 Hours
Yields
4 Servings
Ingredients
5 cups Vegetable Broth
3/4 tsp Star Anise
1 Tbsp Whole Cloves
2 servings Cinnamon Stick (approx. 3 inches in length each)
1 1/2 Tbsps Tamari
Sea Salt & Black Pepper (to taste)
3 Tbsps Miso Paste
4 cups Mushrooms (whole)
4 cups Bok Choy (halved)
6 1/2 ozs Pho Noodles (rice noodles)
2 cups Bean Sprouts
1 cup Thai Basil (stems removed)
1 cup Cilantro (chopped)
Directions
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.
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.
Meanwhile, cook your pho noodles according to the instructions on the package.
Divide the pho noodles, mushrooms, bok choy and then the broth into bowls. Top with bean sprouts, Thai basil and cilantro. Serve immediately.