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Vegan Pho With Tofu & Herbs

From Statesboro Market2Go

<p>A vegan soup recipe that&#8217;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: (Entered by Ariana Giddens)
Serves: 4

1 Apple (cored & cut into wedges)
1 Onion (peeled & cut into large wedges)
1 ear of Corn (shucked)
3 Carrots (cut into 1-inch chunks)
1 Daikon radish (cut into pieces)
1 Leek (cut into large chunks)
1/2 of 1 medium sized Jicama (diced into 2-inch chunks)
5 Dried shiitake mushrooms (stems removed)
1 Cinnamon stick
1 teaspoon Whole black cardamom pods
4 Star anise pods
1 teaspoon Whole cloves
1 teaspoon Whole white peppercorns
1 teaspoon Whole fennel seeds
1 teaspoon Whole coriander seeds
7 ounces Extra-firm tofu (cooked w/ salt)
8 ounces Rice vermicelli noodles (cooked)
2 cups Mung bean sprouts
1 Jalapeno (sliced)
1 Lime (sliced into wedges)
Thai basil
Onion (thinly sliced)
Green onion (sliced)
1 pinch Umami Seasoning Blend
1 pinch Kosher salt

Step by Step Instructions
  1. 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.
  2. Using the same pan, toast the daikon radish, the onion, and the ginger until charred (takes approximately 3 to 5 minutes).
  3. 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.
  4. Divide the soup into servings, then top & garnish as desired.