Vegetarian pho broth
Meat soups
Like ramen, traditional versions of pho broth rely on meat for richness, body, and flavor. Vegetarian adaptations are a more delicate affair, and the bright herbs, warm spices, and sweetness of the vegetables must shine in balance. Blackening the ginger and onion is a standard step, lending depth and astringency, and you shouldn’t skip it. <br /> <br />This recipe makes a satisfying stand-alone broth that has the power to nourish and rejuvenate. After an hour of simmering, most any vegetable will have given up all of its flavor to the liquid, and some will even turn bitter if you continue cooking them for too long. I hold off seasoning this broth with salt and sugar until just before serving. This recipe makes enough for two 4-serving batches of pho. <br /> <br />Text excerpted from BOWL © 2016 by Lukas Volger. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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