Ok, maybe calling it a tea is a stretch. Technically it’s a broth but sometimes there’s a fine line between the two. Vegetarian pho tea is an easy way to get some adaptogens and wholesomeness that broth offers. Pho is my go-to meal when I’m sick. The broth is powerful and unique and delicious. I love everything about it.
This recipe can also be used in you want to make the whole pho meal. Simply add pho noodles, thinly sliced carrots, baby corn, cilantro and tofu. Whatever your favorite pho ingredients may be, add them. Also, the next time you’re sick make some pho and see if it makes you feel better. It feels super medicinal to me.
Store the broth in the refrigerator for up to a week and reheat as needed. It’s a great warmer-upper on cold days. I hope you love it!
VEGETARIAN PHO TEA RECIPE
Ingredients
- 1 teaspoon of coriander
- 1/2 teaspoon of fennel
- 8 cloves
- 4 star anise
- 1 cinnamon stick
Broth Ingredients
- 8 cups of vegetable broth
- 1 medium onion, chopped
- 2″ piece of ginger, chopped
- 1 tablespoon of granulated sugar
- 2 teaspoons of vegetable oil
- 1 teaspoon of salt
Directions
- Combine the herbs and set aside.
- In a medium pot over medium heat, simmer the herbs for a minute, mix to avoid any burning.
- Add the vegetable oil and simmer for another minute.
- Carefully add the rest of the ingredients and bring the pot to a rapid boil.
- Reduce the temperature to low and simmer for 45 minutes.
- Strain the solids from the liquid and allow it to cool in a mason jar.
- Drink right away and store the rest in the refrigerator.
- If you’re looking for the full pho experience, add prepare pho noodles, thinly sliced carrots, baby corn, cilantro and tofu or your protein of choice.
- Enjoy!