When we first eliminated meat from our diet, we went full on vegan and ate no animal products at all.
Although we managed to get through our Jamaica vacation completely vegan, once we got home we decided to add eggs back into our diet.
Vegetarian it is then! – We used to eat Paleo and restricted carbs and were fatter and more tired. Now, we eat GF noodles, rice and quinoa and are thinner and have more energy. Go figure! – I guess its about finding what works best for our bodies and lifestyles and then trying new things when those other things stop working, right?
Anyway, this soup although still vegan, was the first dish I made after returning home when I felt run down from traveling. Wowee! Talk about flavorful! And, it was simple to make. It was a cozy, wonderful healthy bowl of yum!
I got this recipe from: It doesn’t taste like chicken
Ingredients for the broth:
8 cups – vegetable broth
3 cups – water
1 – yellow onion, quartered
4 – garlic cloves, chopped
3 – whole star anise
3- whole cloves
1 inch piece of ginger, peeled and sliced into coins
1 – cinnamon stick
Soy sauce to taste
1 – pkg. rice noodles
Add broth, water, anise, cloves, ginger and cinnamon to a pot and simmer for 20-30 minutes.
In a separate pot make your rice noodles, aldente and rinse in cool water. Set aside.
When broth is done, add soy sauce to your taste. (It was here that I added in my mushrooms and snow peas to cook a bit so they weren’t too chewy.)
Serve up by adding rice noodles to your bowl first.
Ladle the broth on top of noodles leaving out your large pieces of spices.
I used, mushrooms, green onions, sweet red peppers, carrots, jalapeños, snow peas, lime and squeezed lime over top.
Other topping ideas could be:
Peanuts, bean sprouts, tofu, basil, cilantro, mint and/or hot sauce. – Just have fun with it!
If you make this when you’re not feeling well, it will definitely make you feel better. Pho real!
Below: photos I took in Jamaica. No worries mon, every little thing is gonna be alright. One love! 🤘🏼