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      Recipe: Vegan Pho with Korean Ribs


      1 large onion, sliced
      3-inch piece fresh ginger root, sliced
      4-inch cinnamon stick
      5 star anise
      5 cloves
      3 cloves garlic, minced
      2 teaspoon coriander seeds
      6 cups vegetable stock
      4 teaspoons tamari
      1 teaspoon agave syrup
      4 stalks celery, sliced (use what you have - carrots, broccoli, boy choy, green bean, mushroom, cabbage, etc.)

      1 pound rice noodles

      Korean Ribs

      3 scallions, thinly sliced
      1 chile pepper (Thai bird, serrano, or jalapeño), sliced
      2 lime, cut into wedges
      1 cup bean sprouts
      Large handful of herbs: cilantro, Thai basil, mint
      Hoisin sauce, sriracha sauce

      For the broth: In a large pot, dry roast garlic, onion, ginger, cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, tamari, agave.

      Bring broth to a boil, reduce heat, and simmer, covered, for 20 minutes.

      Strain out the star anise, cinnamon stick, ginger and clove (you can contain them in a teaball and lift out out of the broth).

      Add the veggies and cook another 10 minutes. Keep hot until ready to serve.

      For the noodles: While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

      While broth is simmering, slide and pan fry the Korean ribs.

      To serve: Divide noodles between bowls. Arrange Korean Ribs over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side.

      Serves 6

      Follow Janet Hudson on Instagram as @veganfeastcatering and check out her cookbook The Easy Vegan.


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