Instant Pot Vegan Pho

• μερίδες: 2 servings
• χρόνος ενεργούς προετοιμασίας: 30 minutes
• συνολικός χρόνος: 1 hour 45 minutes

Υλικά

1 large daikon radish (peeled and cut into 3 inch blocks)

2 local cooking onions (I used ones from Ontario!, peeled and halved)

1/2 green cabbage (cut into 4 wedges)

3-4 inches large ginger (7 inches smaller ginger, halved)

1 tbsp vegetable oil

3 cups your favourite mushrooms (I used oyster, but cremini, shiitake, or portobello ones would be good too)

2 L 67 oz water

5-6 pieces of star anise

1 tbsp coriander seed

1 tsp whole fennel seeds

3-4 pods of cardamom

2 sticks of cassia bark

1 tsp cloves

3 ½ tbsp Mushroom Broth powder

Thin flat rice noodles (1 package banh pho)

Vegan vietnamese sausage (cha lua chay)

Fried tofu

Culantro

Thai Basil

Mung bean sprouts

Hoisin Sauce

Sriracha

Fresh lime juice

Οδηγίες

On a dry skillet or over a flame, char the daikon radish, onions, cabbage wedges, and halved ginger until charred. Set aside.

In the same skillet, cook mushrooms and oil until browned.

Transfer the charred ingredients and mushrooms to an Instant pot and fill with 2 L water. Press everything down to be submerged under the water, be sure to be under the max fill line or the pot won't come up to pressure.

Pressure cook on soup for 15 minutes, turning the vent to "Sealing". Once cooked, either let it release pressure naturally or manually (be careful as there will be a lot of steam with this amount of liquid).

Remove the cabbage, onion, ginger, and daikon pieces but you can leave the mushrooms if you'd like to eat them. Using a nut bag or a fine mesh sieve, steep the star anise, coriander seed, cardamom, cassia bark (or cinnamon), and cloves for 10 minutes to infuse.

Season with 3.5 tbsp mushroom broth powder, then serve with your favourite pho accoutrements!