This is a soup that is both incredibly beautiful and tempting. It combines the savoury aspects of French Onion Soup with the bright herbs and citrus from Pho, to make a dish that is both comforting and healthy. I hope you delight in the melody of flavors as much as I did. Enjoy!
Step 1: Ingredients
Package of thick Rice Noodles
2 Large Sweet Yellow Onions
4 Tablespoons of Vegan Margarine or Vegetable Oil
Broth: 5 Cups of Vegetable Stock, 2 Pinches of Oregano, 1 Pinch of Dried Parsley, Allspice and Cinnamon, 1 to 2 Cloves of Garlic (Minced), 1 Tablespoon of Sliced Green Onion, 4–6 Sprigs of Cilantro, 2–3 Sprigs of Mint, 1 inch of Lemon Grass, 1/8th teaspoon of Soy Sauce, 1 Bay Leaf, 1 Drop of Anise Extract, 1 Teaspoon of Lime Juice (Fresh Squeezed), 1 Teaspoon of Ground Ginger, 1 Tablespoon of Salt
Feel free to add in other ingredients like bean sprouts or take out some like cilantro, depending your preferences!
Step 2: Caramelize Onions
Melt all the butter in a pan, slice the onions relatively thin, and cook them until they’re nice and caramelized at a relatively low heat. Slowly turn them into a melting mass.
Step 3: Make Broth
Once the onions are nice and brown, which should take an hour to an hour and a half, add in the vegetable stock, and get it boiling, then bring it to a simmer.
Once simmering, add in the rest of the broth components, and let simmer for ten to twenty minutes so as to let the herbs soak in, stirring occasionally.
Step 4: Cook Noodles
As the broth is simmering, bring a second pot filled with water to a boil, and add the noodles. Cook for 6 to 8 minutes (or per package instructions).
Combine the noodles and broth in a bowl when it’s all done, be sure to add two to three parts broth per noodles!
Step 5: Serve!
Adjust the spices to your taste. Serve soup with garnishes such as onions, lime, hot sauce, mint or cilantro!
Runner Up in the
Vegan Food Challenge