Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan pho (vietnamese noodle soup). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vegan Pho (Vietnamese noodle soup) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Vegan Pho (Vietnamese noodle soup) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
- Make ready Noodle Soup
- Prepare 1 yellow onion, peeled, cut into large chunks
- Prepare 3 shallots, peeled, cut in half
- Take 3 cloves garlic, cut in half
- Prepare 5 cm chunck ginger, peeled, cut in half
- Get 1 cinnamon stick, cut in half
- Get 1⁄2 tsp whole peppercorns
- Take 6 whole cloves
- Prepare 4 star anise
- Get 1 tsp neutral-flavored oil
- Get 1 vegetable bouillon cube
- Make ready 2 tbsp soy sauce
- Prepare 2 carrots, thinly sliced
- Take 1 head broccoli, cut into florets
- Take 20 medium mushrooms, sliced
- Make ready 200 g rice noodles
- Prepare Tofu Strips
- Prepare 1 block firm tofu, thinly sliced
- Get 1 tbsp neutral oil
- Take 1 tsp salt
- Get Optional Garnish *But Highly Recommended
- Prepare Fresh basil
- Prepare Bean sprouts
- Make ready Sliced green onions
- Make ready Sliced radish
- Make ready Sliced Lime
- Get Hoisin sauce
- Make ready 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.
So that’s going to wrap this up with this special food vegan pho (vietnamese noodle soup) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
