Vegan Pho (Vietnamese noodle soup)
Vegan Pho (Vietnamese noodle soup)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, vegan pho (vietnamese noodle soup). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Vegan Pho (Vietnamese noodle soup) is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
  1. Get Noodle Soup
  2. Make ready 1 yellow onion, peeled, cut into large chunks
  3. Get 3 shallots, peeled, cut in half
  4. Prepare 3 cloves garlic, cut in half
  5. Prepare 5 cm chunck ginger, peeled, cut in half
  6. Get 1 cinnamon stick, cut in half
  7. Make ready 1/2 tsp whole peppercorns
  8. Make ready 6 whole cloves
  9. Get 4 star anise
  10. Take 1 tsp neutral-flavored oil
  11. Make ready 1 vegetable bouillon cube
  12. Take 2 tbsp soy sauce
  13. Make ready 2 carrots, thinly sliced
  14. Take 1 head broccoli, cut into florets
  15. Make ready 20 medium mushrooms, sliced
  16. Prepare 200 g rice noodles
  17. Take Tofu Strips
  18. Make ready 1 block firm tofu, thinly sliced
  19. Make ready 1 tbsp neutral oil
  20. Get 1 tsp salt
  21. Prepare Optional Garnish *But Highly Recommended
  22. Take Fresh basil
  23. Prepare Bean sprouts
  24. Make ready Sliced green onions
  25. Take Sliced radish
  26. Take Sliced Lime
  27. Make ready Hoisin sauce
  28. Make ready 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):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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. Normally when given the option of toppings, I like to go all in.

So that’s going to wrap this up for this special food vegan pho (vietnamese noodle soup) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!