Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan pho (vietnamese noodle soup). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chop tofu into ½ inch cubes. Slice carrot finely on a diagonal. Slice the ½ red onion into half moons.
Vegan Pho (Vietnamese noodle soup) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Vegan Pho (Vietnamese noodle soup) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. 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):
- Make ready Noodle Soup
- Make ready 1 yellow onion, peeled, cut into large chunks
- Get 3 shallots, peeled, cut in half
- Prepare 3 cloves garlic, cut in half
- Make ready 5 cm chunck ginger, peeled, cut in half
- Make ready 1 cinnamon stick, cut in half
- Make ready 1/2 tsp whole peppercorns
- Make ready 6 whole cloves
- Make ready 4 star anise
- Make ready 1 tsp neutral-flavored oil
- Prepare 1 vegetable bouillon cube
- Prepare 2 tbsp soy sauce
- Take 2 carrots, thinly sliced
- Make ready 1 head broccoli, cut into florets
- Get 20 medium mushrooms, sliced
- Prepare 200 g rice noodles
- Prepare Tofu Strips
- Take 1 block firm tofu, thinly sliced
- Make ready 1 tbsp neutral oil
- Take 1 tsp salt
- Take Optional Garnish *But Highly Recommended
- Make ready Fresh basil
- Get Bean sprouts
- Take Sliced green onions
- Prepare Sliced radish
- Take Sliced Lime
- Prepare Hoisin sauce
- Get Chili sauce or Sriracha hot sauce
It is a savory Vietnamese noodle soup, usually beef-based. It's has a unique and aromatic flavor from a curious blend of spices. Normally, it uses beef bones for the broth, but in our vegan pho recipe, we use vegetable broth. This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup.
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.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup. Vegan Pho » Vietnamese Noodle Soup.
So that’s going to wrap this up for this exceptional food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!