Slow Cooker Veggie Pho

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Servings: 4 Prep: 20 min Cook: 160 min Pescetarian Vegan Vegetarian Slow Cooker/Crock Pot Soup: Hot Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the broth: 1 onion 6 cloves garlic 6 inches fresh ginger 6 cups vegetable broth 2 tablespoons sucanat 2 teaspoons whole black peppercorns 4 teaspoons tamari 2 teaspoons sweet miso 4 star anise 4 whole cloves 2 black cardamom pods 1 cinnamon stick 1 teaspoon fennel seeds 1 teaspoon coriander seeds 1 ½ teaspoons sea salt For the pho: 4 ounces rice noodles 4 ounces shiitake mushrooms 4 green onions 1 carrot 1 jalapeño pepper, optional ⅓ head broccoli ½ cup fresh basil 3 limes 1 cup bean sprout

Instructions

1. For the broth: Peel and coarsely chop the onion and garlic. Peel and cut the ginger in half.

2. In slow cooker, add broth, onion, ginger, garlic, sucanat, peppercorns, tamari, sweet miso, star anise, cloves, cardamom pod, cinnamon stick, fennel seeds, coriander seeds, and salt.

3. Cook on high for 2-3 hours or on low for up to 8 hours to allow the flavors to infuse. Strain the broth and replace back into the slow cooker to keep hot.

4. For the pho: Bring a large pot of water to a boil and cook the rice noodles until tender. Drain and rinse the noodles.

5. Slice mushroom and green onions into long thin strips. Use a julienne tool or sharp knife to peel and slice carrot into ribbons.

6. Thinly slice jalapeño. Mince the broccoli finely. Chop the basil. Slice lime into wedges.

7. Divide rice noodles among the bowls. Add some mushrooms, broccoli, carrot, bean sprouts, basil, and onions.

8. Pour hot broth into each bowl. Serve with lime wedges and sliced jalapeños.