Now that Thanksgiving is over and all the stuffing, mashed potatoes, and pie have been eaten, you might be craving something a little lighter for dinner this week. How about a restorative, veggie-laden bowl of vegan pho?
The key to this soup is the flavorful broth, which features miso paste; fresh garlic and ginger; dried spices, like star anise, cinnamon, and chili flakes; and enoki mushrooms.
Once you've made the broth, simply ladle it into bowls and top with rice noodles, roasted delicata squash, tofu, and fresh basil.
→ Get the Recipe: Vegan Pho with Delicata Squash & Enoki Mushrooms from Yummy Beet