Plant-based Pho Stock

This homemade plant-based Pho stock is a nutrient-dense vegetable broth made from scratch, using aromatic spices and fresh vegetables to build deep, customizable flavor. It serves as a versatile foundation for Pho and other Asian-inspired soups.

Ingredients

• 2 large onions, chopped

• 1 leek, washed thoroughly and chopped

• 2 carrots, chopped

• 1 cup dried shiitake mushrooms

• 4 cloves of garlic

• 3-2-inch slices of fresh ginger

• 1 hot red chili, halved few sprigs each of fresh basil, cilantro, and mint

• 1 tbsp black peppercorns

• 1 tsp whole cloves

• 1 stick of cinnamon

• 4-star anise

• 3 qt cold filtered water

• 2 slices of orange

• 1 lime, halved

• 1/4 cup tamari (optional)

Method for Preparing the Stock

To start the stock, place ALL ingredients into a large stockpot. Bring to a boil, then lower the heat to a simmer. Allow to simmer uncovered for 1 to 1½ hours. If using tamari, add it near the end of cooking to preserve the flavor.

To avoid excessive bitterness in the stock, consider removing the citrus by the midpoint of the cooking process. You may want to remove it even earlier, so it is important to taste the stock periodically to make timely adjustments.

Also, if you are sensitive to hot spices, consider decreasing the amounts of ginger, chili, peppercorns, and cloves.

Note: If the stock is boiled, it will develop harsh flavors from the pungent ingredients.

Method for Straining the Stock

To finish the stock, turn off the heat and allow it to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth). Pour the stock into the strainer, allowing the liquid to pour through.

Note: Stock should be dark and golden in color; if it is not, then reduce it longer to concentrate the flavors. Taste and add sodium if you wish to the stock—this is a personal preference.

If not using the stock immediately, quickly chill, then store in the refrigerator or freeze until ready to use.