Name: Vegan Pho with Delicata Squash and Enoki Mushrooms
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 2 whole star anise; ½ block (4–6 ounces) extra-firm tofu, pressed if you have time, cut into matchsticks or cubed, room temperature; 1 cup fresh basil leaves; 4 ounces gluten-free brown rice spaghetti or whole grain spaghetti of choice, cooked, drained, rinsed with cold water, drained again, room temperature; 1 tablespoon maple syrup; 2 cloves garlic, minced; 1 tablespoon tamari; 1-inch piece ginger, peeled, left whole; 3 cups water; ¼ teaspoon chili flakes; 2 tablespoons brown rice miso or mellow white miso; 1 tablespoon extra-virgin olive oil or refined avocado oil; 1 delicata squash (sweet potato squash), halved lengthwise, seeded, cut crosswise into ¼-inch half rounds; 1 teaspoon sesame seeds; 2½ ounces enoki mushrooms, separated; 1 cinnamon stick; 1 tablespoon unseasoned rice vinegar

Preparation info

Serves
2

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

A restorative, traditional Vietnamese soup with a vegan twist, this aromatic pho will leave you feeling perfectly revitalized. And while it may look involved, it could be easier to put together. If you’re not concerned with presentation, there’s no need to be fussy in the ingredient placement as I’ve directed—it’s a tie your hair back, slurp, and savor kind of meal anyways.