We’re making this one in bulk.
In the deep, dark depths of February, we can’t get enough soup. As boring as it may sound, soup is kind of the perfect meal—warming, healthy, and in this case, detoxifying thanks to the ginger. This recipe for Confetti Pho comes to us from Splendid Spoon (you might remember them from this) and will be our go-to meal for the rest of the winter.
1 Vegan Bone Broth from Splendid Spoon or 2 quarts low-sodium store-bought vegetable broth
1 stalk lemongrass, smashed
1 tbsp grated fresh ginger
1 cup spiraled or julienned or peeled carrot
1 cup spiraled or julienned or peeled turnip
1⁄2 cup sliced shiitake caps
1 scallion, sliced
Add to taste at the table:
torn Thai basil leaves
sliced jalapeño pepper (use gloves if your skin is sensitive to hot peppers)
1. In a large pot over high heat, bring the broth to a boil. Add the lemongrass, ginger,
carrot, turnip, mushrooms, and scallion. Reduce the heat to low and simmer for 30
minutes, or until the mushrooms are soft and the veggie “noodles” are al dente.
2. Serve steaming hot in large bowls (make sure to pick bowls big enough to accommodate
all the add-ons!) with toppings to your taste.
Photo: Courtesy of Splendid Spoon