Instant Pot Vegan Pho

rainbowplantlife.com

Indie Roo Sheltie

12 ounces dried rice noodles, dried rice sticks, or banh pho*

subheading: Broth:

2 tablespoons grapeseed oil or other neutral, high-heat cooking oil

2 medium yellow onions, peeled and halved

4- inch piece fresh ginger, thinly sliced

3 cardamom pods, lightly smashed with the back of a knife

3 whole star anise pods

4 whole cloves

1 cinnamon stick

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1⁄2 teaspoon whole black peppercorns

1 Fuji apple, peeled and cut into large chunks

1 ⁄2 cup fresh cilantro roughly chopped

2 tablespoons reduced-sodium tamari or soy sauce

1 tablespoon coconut sugar

2 cups sliced shiitake mushroom caps (5 to 6 ounces)

8 cups low-sodium vegetable broth (you can substitute water for up to 4 cups)

1 teaspoon kosher salt, plus more to taste

subheading: Toppings:

1 (6- or 8-ounce) block baked tofu, cut into cubes (I used a five-spice flavor, which went really well with the other flavors)

3 scallions, sliced on the diagonal

1 cup Thai basil leaves, torn up

1 cup cilantro leaves, torn up

2 limes, cut into wedges

2 cups bean sprouts

Thinly sliced hot chile peppers or Sriracha

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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