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Vegan Pho With Tofu & Herbs
From Statesboro Market2Go
<p>A vegan soup recipe that’s absolutely packed with vegetables and herbs of all description! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: food52.com (Entered by Ariana Giddens)
Step by Step Instructions
- Toast the cinnamon stick, cardamon pods, anise, cloves, peppercorns, fennel seeds, and coriander seeds in a cast iron pan over medium heat, tossing frequently. Let the spices cool, then transfer them into a spice bag. Set the bag aside.
- Using the same pan, toast the daikon radish, the onion, and the ginger until charred (takes approximately 3 to 5 minutes).
- Fill a 5 quart slow-cooker with 12 cups of water, add all of the soup ingredients and the spice bag into the pot, cover, bring to a rolling boil, then lower the heat and simmer for 1 hour. Strain the broth, add the seasonings.
- Divide the soup into servings, then top & garnish as desired.
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