Description
Inspired by your classic Vietnamese pho, but with quite a few swaps for simplicity! I would go ahead and double the recipe if making it for more than 2 people.
Ingredients
Scale
For the Broth:
- 4 cups vegetable stock
- 1-inch piece ginger, sliced into 1/4-inch slabs
- 2 cloves garlic, smashed using the back of knife
- 2 teaspoons five-spice powder
- 1 tablespoon tamari or soy sauce
- 1 teaspoon maple syrup or agave
- 1/2 teaspoon rice vinegar
- 1 cinnamon stick
- Optional: 1 teaspoon vegan fish sauce (we love Ocean’s Halo brand) or regular fish sauce
Other Ingredients:
- 2 tablespoons sesame oil
- 1 teaspoon five-spice powder
- 2 cups butternut squash (or your choice of squash), peeled and diced
- 1 cup shiitake mushrooms, thinly sliced
- 10 oz. flat brown rice noodles (Lotus Foods brand is great)
- 2 jalapenos, very thinly sliced
- 1/2 cup scallions, thinly sliced on the bias
- 1 cup cilantro, roughly chopped
- 1/2 cup mint leaves
- 1 cup bean sprouts
- 1 lime, cut into 4 wedges
Instructions
- Make the broth: In a large dutch oven or stock pot, combine 4 cups vegetable stock, the ginger, smashed garlic, 2 teaspoons five spice powder, cinnamon stick, tamari, and optional vegan fish sauce. Simmer, covered, over low heat for 30 minutes or until you are ready serve. Before serving, use a slotted spoon to scoop out the ginger slabs, garlic gloves, and cinnamon. Stir in the maple syrup and rice vinegar.
- Prepare the veggies:
- Meanwhile, preheat the oven to 400F and line two sheet trays with parchment paper. In a large bowl, toss together the cubed butternut squash, ½ teaspoon five-spice powder, ¼ teaspoon each salt and pepper, and 1 tablespoon sesame oil. Toss to coat the butternut squash evenly, then spread in a single layer on a sheet pan.
- Use the same bowl to combine sliced mushrooms, ½ teaspoon five-spice powder, ¼ teaspoon salt, and ¼ tsp pepper and the remaining 1 tablespoon sesame oil. Toss to coat mushroom evenly and spread in a single layer on the second sheet pan.
- Place both sheet pans in the oven. Cook mushrooms for 15-20 minutes until they begin to crisp, and squash for 20-30 minutes until fork-tender.
- Cook noodles according to package instructions.
- Assemble: Place noodles in a soup bowl, top with butternut squash and mushrooms. Ladle the prepared broth over top and garnish with desired amount of sliced scallions, cilantro, mint, jalapeno slices, bean sprouts, and a lime wedge.
