Ayurvedic Vegetarian Pho

Diet and nutrition are the cornerstone of Ayurveda, and Ayurveda teaches us to eat healthy, nutritious and sattvic foods that create balance in the body. Spices are widely used in Ayurveda cooking due to their healing properties like aiding digestion, improving circulation and relieving congestion.

Ayurvedic Vegetarian Pho Recipe


1 small onion, quartered 2 shallots, cut in half 1 tbsp rough chopped fresh ginger 2 cinnamon sticks, preferably Vietnamese cassia cinnamon 2 star anise pods 4 whole cloves 1⁄2 tsp whole coriander seeds 1⁄2 tsp whole black peppercorns (Dry roast all these ingredients until fragrant and when the onion and shallots have a slight char.)

Then add the following ingredients: 4 cups veggie broth 4 cups filtered water 1⁄2 tbsp organic dark brown sugar 3 tbsp tamari or coconut aminos 1⁄2 tbsp seasoned rice wine vinegar 3⁄4 cup sliced shiitake mushrooms


1. Bring to boil then turn heat to medium-­low. Simmer for 30 minutes. 2. Then strain out the veggies and spices from the broth. You can keep the mushrooms in the soup if you’d like. 3. Garnish with the following ingredients: 8 oz rice noodles, cooked according to package directions; 1 package tofu, pan­fried in virgin coconut oil; fresh cilantro, basil, Thai basil, mint, scallions, limes, and mung bean sprouts (optional)

( feel free to add any seasonal vegetables as well as rice noodles)

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