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Before you jump to Vegan Pho (Vietnamese noodle soup) recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Consuming Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to vegan pho (vietnamese noodle soup) recipe. You can have vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Vegan Pho (Vietnamese noodle soup):
- You need Noodle Soup
- Provide yellow onion, peeled, cut into large chunks
- Get shallots, peeled, cut in half
- Take garlic, cut in half
- Get chunck ginger, peeled, cut in half
- Prepare cinnamon stick, cut in half
- Provide whole peppercorns
- Take whole cloves
- Prepare star anise
- Prepare neutral-flavored oil
- Prepare vegetable bouillon cube
- Get soy sauce
- You need carrots, thinly sliced
- You need broccoli, cut into florets
- You need medium mushrooms, sliced
- You need rice noodles
- Provide Tofu Strips
- Prepare firm tofu, thinly sliced
- Provide neutral oil
- You need salt
- Take Optional Garnish *But Highly Recommended
- Provide Fresh basil
- Prepare Bean sprouts
- Use Sliced green onions
- Provide Sliced radish
- You need Sliced Lime
- Use Hoisin sauce
- Use Chili sauce or Sriracha hot sauce
Instructions to make Vegan Pho (Vietnamese noodle soup):
- Place the onion, garlic, ginger and spices in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout. - - Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 1,5l water and crushing in one vegetable bouillon cube. Bring to a boil, then reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
- Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce and vegetables, partly cover, allowing to simmer for about 10 minutes.
- Prepare the tofu by heating oil in a non-stick pan on high heat, and sprinkle salt to evenly distribute. Then add the sliced tofu to the pan, decrease the heat the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Remove from heat and set aside.
- While the veggies cook, add the rice noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente. Drain and set aside.
- To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the garnish. By favourites are the fresh basil, hoisin sauce, bean sprouts and chili sauce. Serve immediately and enjoy while hot!
- Notes - - Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. - - Speed-it-up: using edamame as your plant-based protein saves time compared to making your own tofu. If doing this, add at the same time you add the carrots to the pot. - - Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving.
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