Pho Noodle Soup (Raw)
 
Prep time
Total time
 
A delicious raw twist on a Vietnamese favorite. Makes 2 main dish sized servings or 4 side servings.
Author:
Recipe type: Soup
Cuisine: Raw Vegan
Serves: 2-4 servings
Ingredients
Broth
  • 1 small onion, thinly sliced
  • 1 tsp minced garlic
  • ½ cup shitaki mushrooms sliced
  • 1 TBL minced ginger
  • ½ teaspoon ground cinnamon
  • ⅓ cup organic shoyu, coconut aminos, or soy sauce
  • ½ tsp ground anise or Chinese five spice
  • 4 cups water, you can heat it to room temperature for a warmer soup
Soup
  • 3 cups kelp noodles rinsed and drained
  • ¼ cup sliced green onions
  • 1 cup sunflower or mung bean sprouts
  • ½ cup snow peas sliced diagonally
  • ½ cup
  • ½ cup Thai basil leaves
  • ⅓ cup cilantro leaves
  • 1 small Thai chili, sliced
  • 1 lime cut into wedges
Instructions
  1. Place onion, garlic,, mushrooms, ginger, spices and shoyu and kelp noodles in a large bowl and let it marinate while you prepare the vegetables.
  2. Chop the remaining veggies and divide them between your serving bowls.
  3. Add the warm water to the marinating onion and mushrooms and stir.
  4. Divide and pour over the veggies.
  5. Serve with a wedge of lime
Recipe by Food For The Soul at https://foodforthesoul.me/pho-noodle-soup-raw/