Instant Pot Vegan Pho
Servings: 2 L of broth
Ingredients
- 1 large daikon radish peeled and cut into 3 inch blocks
- 2 local cooking onions I used ones from Ontario!, peeled and halved
- 1/2 green cabbage cut into 4 wedges
- 3-4 inches large ginger 7 inches smaller ginger, halved
- 1 tbsp vegetable oil
- 3 cups your favourite mushrooms I used oyster, but cremini, shiitake, or portobello ones would be good too
- 2 L 67 oz water
- 5-6 pieces of star anise
- 1 tbsp coriander seed
- 1 tsp whole fennel seeds
- 3-4 pods of cardamom
- 2 sticks of cassia bark
- 1 tsp cloves
- 3.5 tbsp Mushroom Broth powder
To serve
- Thin flat rice noodles 1 package banh pho
- Vegan vietnamese sausage cha lua chay
- Fried tofu
- Culantro
- Thai Basil
- Mung bean sprouts
- Hoisin Sauce
- Sriracha
- Fresh lime juice
Instructions
- On a dry skillet or over a flame, char the daikon radish, onions, cabbage wedges, and halved ginger until charred. Set aside.
- In the same skillet, cook mushrooms and oil until browned.
- Transfer the charred ingredients and mushrooms to an Instant pot and fill with 2 L water. Press everything down to be submerged under the water, be sure to be under the max fill line or the pot won't come up to pressure.
- Pressure cook on soup for 15 minutes, turning the vent to "Sealing". Once cooked, either let it release pressure naturally or manually (be careful as there will be a lot of steam with this amount of liquid).
- Remove the cabbage, onion, ginger, and daikon pieces but you can leave the mushrooms if you'd like to eat them. Using a nut bag or a fine mesh sieve, steep the star anise, coriander seed, cardamom, cassia bark (or cinnamon), and cloves for 10 minutes to infuse.
- Season with 3.5 tbsp mushroom broth powder, then serve with your favourite pho accoutrements!
Nutrition
Serving: 4-6 servings