Pho-Inspired Noodle Soup with Butternut Squash

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Pho-Inspired Noodle Soup with Butternut Squash


  • Total Time: 45 minutes
  • Yield: 2-4 servings 1x

Description

Inspired by your classic Vietnamese pho, but with quite a few swaps for simplicity! I would go ahead and double the recipe if making it for more than 2 people.


Ingredients

Scale

For the Broth:

  • 4 cups vegetable stock
  • 1-inch piece ginger, sliced into 1/4-inch slabs
  • 2 cloves garlic, smashed using the back of knife
  • 2 teaspoons five-spice powder
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon maple syrup or agave
  • 1/2 teaspoon rice vinegar
  • 1 cinnamon stick
  • Optional: 1 teaspoon vegan fish sauce (we love Ocean’s Halo brand) or regular fish sauce

Other Ingredients:

  • 2 tablespoons sesame oil
  • 1 teaspoon five-spice powder
  • 2 cups butternut squash (or your choice of squash), peeled and diced
  • 1 cup shiitake mushrooms, thinly sliced
  • 10 oz. flat brown rice noodles (Lotus Foods brand is great)
  • 2 jalapenos, very thinly sliced
  • 1/2 cup scallions, thinly sliced on the bias
  • 1 cup cilantro, roughly chopped
  • 1/2 cup mint leaves
  • 1 cup bean sprouts
  • 1 lime, cut into 4 wedges

Instructions

  1. Make the broth: In a large dutch oven or stock pot, combine 4 cups vegetable stock, the ginger, smashed garlic, 2 teaspoons five spice powder, cinnamon stick, tamari, and optional vegan fish sauce. Simmer, covered, over low heat for 30 minutes or until you are ready serve. Before serving, use a slotted spoon to scoop out the ginger slabs, garlic gloves, and cinnamon. Stir in the maple syrup and rice vinegar.
  2. Prepare the veggies: 
    1. Meanwhile, preheat the oven to 400F and line two sheet trays with parchment paper. In a large bowl, toss together the cubed butternut squash, ½ teaspoon five-spice powder, ¼ teaspoon each salt and pepper, and 1 tablespoon sesame oil. Toss to coat the butternut squash evenly, then spread in a single layer on a sheet pan. 
    2. Use the same bowl to combine sliced mushrooms, ½ teaspoon five-spice powder, ¼ teaspoon salt, and ¼ tsp pepper and the remaining 1 tablespoon sesame oil. Toss to coat mushroom evenly and spread in a single layer on the second sheet pan.
    3. Place both sheet pans in the oven. Cook mushrooms for 15-20 minutes until they begin to crisp, and squash for 20-30 minutes until fork-tender.  
  3. Cook noodles according to package instructions. 
  4. Assemble: Place noodles in a soup bowl, top with butternut squash and mushrooms. Ladle the prepared broth over top and garnish with desired amount of sliced scallions, cilantro, mint, jalapeno slices, bean sprouts, and a lime wedge. 

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