Vegetarian Pho Broth | Nourishment

This post is sponsored by the makers of Ball® home canning products.*

The days are becoming shorter, + the nights cooler, the seasonal shift between late autumn + early winter is upon us here in the Midwest. Morning frosts set in. Warming teas, broths and soups support our bodies in the shift + help us ground as the weather change. This Ball Canning Vegetarian Pho Broth features star anise, cinnamon and ginger, warming + carminative kitchen spices found in the pantry, helping our circulatory systems offering support for winter health + wellness.

Pho is Vietnamese dish dish consisting of broth, rice noodles, herbs, and meat. Pho is a widely popular dish around Vietnam and has been popularized by the Vietnamese diaspora throughout the world. I believe it is vital to honor the roots + the stories + the people where our food comes from. Not only those who grow it, harvest our food, but those who carry the stories + the recipes in their hearts + minds and share it with others. Our diversity + our stories are sacred, and its important to honor lineage.

I love broths + soups, worldwide, they are often simple, nourishing + are the creative ways humans find to make do. They are the ways our grandmothers + mothers love + nourish us, they are their own love language.

Vegetarian Pho Broth

Makes about 8 (16 oz) Ball® Pint Freezer Jars 

While the ‘Pho’ part of Pho Soup is actually the noodles, this rich vegetarian broth is the real star of the meal. Brimming with rich seasonings, this Vietnamese dish is traditionally served hot over noodles, mixed raw vegetables, tofu or meats. This broth can be consumed immediately, stored in the refrigerator, or frozen in Ball® Pint Freezer Jars

Ingredients 

1 Tbsp coriander seeds

2 whole star anise

½ cinnamon stick

2 whole cardamom pods

1 whole clove

6 cloves garlic, chopped

3 Tbsp grated fresh ginger

12 cups of water

1 large onion, coarsely chopped

3 celery stalks, sectioned

1 large carrot, chopped

½ of a Napa cabbage, about 2 lbs, sliced

1 ½ cups chopped cilantro, leaves and stems

2 tsp. sugar

1 Tbsp soy sauce or tamari

1 Tbsp. salt

¼ cup nutritional yeast flakes

Directions

Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.

Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.

Strain broth through a large fine mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.

Pour broth into clean Ball® pint-sized freezer safe jars or glass jars to store in the refrigerator. Store in freezer up to 3 months.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.