raw vegan aromatic noodle dish

I promised you this recipe awhile ago, and now I am delivering. I got the idea to make raw phở a couple weeks ago and couldn't get the thought out of my mind. This recipe is inspired by phở, but definitely not authentic. Learn more about the history of phở here! I just love the aromatic-ness of the dish, and all the fresh herbs, sprouts, and flavourful broth. 

I couldn't have been happier with the flavour of the broth. I was a bit skeptical I could make it taste like I was imagining but it was actually even better! You can choose to warm it slightly with your broccoli and mushrooms on the stove like I did (this also steams the veggies a little bit which I love) or you can leave everything totally raw and enjoy it at room temperature. 

raw vegan aromatic noodle dish
serves: 1-2

1 large zucchini sliced into noodles on a mandolin, spiral slicer or cheese grater

1/4 cup chopped onion
1 teaspoon chunk of peeled ginger
Dash of cinnamon and coriander, to taste
3 cups hot water
1 tablespoon miso (any kind will work) 
1 peeled garlic clove

hoisin sauce:
1 tablespoon tamari
1 tablespoon maple syrup (or other preferred sweetener)
2 tablespoons almond butter
1 tablespoon coconut vinegar
1 peeled garlic clove

1 head of broccoli, cut into bite size pieces 
1/4 cup basil leaves
1/2 cup mung bean sprouts
3-4 sliced white mushrooms

To make the broth: blend all the ingredients until smooth. Strain if you want, and mix in your broccoli and mushrooms. You can either warm this mixture up on the stove (and simultaneously lightly steam the veggies) or leave as-is. I just love steamed broccoli and warm broth. Pour this over your noodles in one or two bowls and top off with sprouts and basil leaves. 

To make the sauce: blend all the ingredients until smooth. If it's too thick, add some water. Pour over your phở bowl(s) and DIG IN WITH CHOPSTICKS.