Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan pho (vietnamese noodle soup). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Pho (Vietnamese noodle soup) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vegan Pho (Vietnamese noodle soup) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this 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 can achieve that.
The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
- Take Noodle Soup
- Make ready 1 yellow onion, peeled, cut into large chunks
- Make ready 3 shallots, peeled, cut in half
- Make ready 3 cloves garlic, cut in half
- Make ready 5 cm chunck ginger, peeled, cut in half
- Prepare 1 cinnamon stick, cut in half
- Take 1/2 tsp whole peppercorns
- Prepare 6 whole cloves
- Prepare 4 star anise
- Prepare 1 tsp neutral-flavored oil
- Prepare 1 vegetable bouillon cube
- Get 2 tbsp soy sauce
- Take 2 carrots, thinly sliced
- Make ready 1 head broccoli, cut into florets
- Take 20 medium mushrooms, sliced
- Get 200 g rice noodles
- Prepare Tofu Strips
- Get 1 block firm tofu, thinly sliced
- Get 1 tbsp neutral oil
- Take 1 tsp salt
- Make ready Optional Garnish *But Highly Recommended
- Prepare Fresh basil
- Take Bean sprouts
- Get Sliced green onions
- Prepare Sliced radish
- Prepare Sliced Lime
- Make ready Hoisin sauce
- Prepare 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 sauteΜ 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 it up for this exceptional food vegan pho (vietnamese noodle soup) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
