A gentle, aromatic broth inspired by traditional pho — rich in plant-powered flavor and nourishing for digestion. This bowl is perfect as a light meal or a detox-supportive lunch, blending warm spices with fresh herbs and nutrient-dense veggies.
Servings: 1–2
Ingredients (organic/biodynamic):
Broth
- 4 c. vegetable broth
- 1–2 inch piece of fresh ginger, sliced
- 1 stick of Ceylon cinnamon
- 2–3 whole cloves
- 2 cloves garlic, smashed
Add-Ins
- 1–2 c. baby portobello mushrooms, sliced
- 1–2 c. zucchini noodles
- Handful of fresh cilantro, chopped
- Lime wedges, for serving
Optional Flavor Boosts
- Splash of coconut aminos (for umami)
- Pinch of Celtic Sea Salt®
- Thinly sliced scallions
Instructions:
- In a medium saucepan, combine the vegetable broth, ginger, Ceylon cinnamon stick, cloves, and smashed garlic.
- Simmer for 10–15 minutes to allow the flavors to infuse.
- Stir in the sliced mushrooms and cook for an additional 3–5 minutes, until they are tender.
- Remove the ginger slices, Ceylon cinnamon stick, cloves, and garlic.
- Add the zucchini noodles to the hot broth and warm through for about 1–2 minutes.
- Taste and add a splash of coconut aminos or a pinch of Celtic Sea Salt if desired.
- Divide between bowls. Garnish with cilantro, scallions, and serve with lime wedges.