It seems like fall is finally here to stay in the northeast, and despite my pleas to move to a warmer place (California in particular), my wife and I are bracing for cooler weather and what will probably be a terrible winter. The only upside I can see to living in this climate is that it makes me appreciate soup a lot more.
If you’re a regular reader of this site you’ll know that I post a lot of recipes for soups and stews. Not only are they often very easy to make, but they’re always full of a bunch of amazing flavors, too. And they always warm me up during fall and winter. Today’s recipe really embraces the latter.
This Fall Vegetable Pho takes seasonal vegetables and joins them together with a few other flavors from the time of year—like maple syrup—and incorporates them into one of my all-time favorite dishes: pho.
If you’re not familiar, pho is a delicious broth-based soup from Vietnam. It usually includes meat, but pho chay is the vegetable version that I based this recipe on. Often you’ll find included bok choy, onion, mushrooms, and carrots. Because those last two are fall vegetables they’re in this recipe as well, along with Brussels sprouts and chard. But what makes pho is the broth. It’s time-consuming, but totally worth it. Traditionally a beef broth is made, but in this case I used vegetables, fall spices and a little maple syrup to really remind you what time of year it is—as if the plummeting temperatures weren’t an indicator . . .
This recipe is a little different, but I think you’ll like it. So give it a try and be sure to tag @nutfreevegan on social media so I can see how it went. And stay warm out there.
- ½ onion
- 1 box (32 oz.) vegetable broth
- 1 inch ginger, peeled
- 1 tsp. maple syrup
- ½ tsp. cinnamon
- 1 Tbsp. soy sauce
- 1 package rice noodles
- 2 cups Brussels sprouts, stemmed and halved
- 1 carrot, cut into 3" matchsticks
- 1 cup mushrooms (I used baby bella, but just about any kind will work)
- 1 leaf chard, roughly chopped
- Preheat oven to 450° F.
- Place onion on baking sheet and roast in oven for 30 minutes.
- Add vegetable broth to large pot and bring to a boil.
- Add onion, ginger, maple syrup, cinnamon and soy sauce to broth and reduce to a simmer. Let cook for 30 minutes.
- While broth cooks, prepare noodles according to packaging.
- In a separate pan, bring 1 inch of water to a boil. Add Brussels sprouts, carrot and mushrooms. Cover the pot and reduce heat to medium. Let steam for 3 minutes.
- Use slotted spoon to remove onion and ginger from broth.
- Divide noodles among 4 bowls. Add broth and vegetables, including chard. Top with basil or sprouts and serve immediately.