I never thought I would be the type to make my own veggie stock but since it was part of the course I just finished my hand was forced. It is actually easier than you would think and much tastier than the boxed stuff! After noticing this weekend that even my favorite Whole Foods low sodium organic veggie stock listed “natural flavors” among the ingredients (is nothing sacred?!?!) I resorted to making some again this weekend. The beauty in homemade stock is being able to choose the ingredients. I like to add digestion-friendly herbs and spices for the days when our tummies need some extra TLC. The recipe below contains star anise, ginger, and cinnamon, all of which aid in digestion.
Plant Based Pho Stock:
- 2 large onions, chopped
- 1 leek, washed thoroughly and chopped
- 2 carrots, chopped
- 1 cup dried shiitake mushrooms
- 4 cloves garlic
- 3 – 2″ inch slices of fresh ginger
- 1 hot red chile, halved
- a few sprigs each of fresh basil, fresh cilantro and fresh mint
- 1 tbsp black peppercorns
- 1 tsp whole cloves
- 1 stick cinnamon
- 4 star anise
- 3 qt cold water
- 2 slices of orange*
- 1 lime, halved*
- 1/4 cup tamari
Place all ingredients into a large pot. Bring to a boil then lower heat to a simmer. Simmer uncovered for 1 to 1.5 hours.
*Remove the citrus halfway through the cooking process or stock will be bitter
Strain through a strainer bag or colander.
Lightly steam the following:
-1 cup snap peas
-4 to 6 small bok choy
-1 cup small mushrooms, sliced or broken into pieces
Plate the following for garnish:
-1 cup bean sprouts
-1 jalapeno chile, sliced
-1 lime, cut into wedges
Cook a package of brown rice noodles according to directions. Plate a scoop of noodles and desired veggies in bowl and ladle stock over top!
You’ll notice in the picture below I added tofu (we had some to use up in the fridge so I took the opportunity). It was a nice addition but totally optional.
Recipe adapted from Rouxbe Forks Over Knives Cooking Course