Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vegan pho (vietnamese noodle soup). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Vegan Pho (Vietnamese noodle soup) is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Vegan Pho (Vietnamese noodle soup) is something which I’ve loved my whole life.
To get started with this recipe, we must 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 that.
The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
- Get Noodle Soup
- Get 1 yellow onion, peeled, cut into large chunks
- Make ready 3 shallots, peeled, cut in half
- Take 3 cloves garlic, cut in half
- Prepare 5 cm chunck ginger, peeled, cut in half
- Make ready 1 cinnamon stick, cut in half
- Make ready 1/2 tsp whole peppercorns
- Prepare 6 whole cloves
- Prepare 4 star anise
- Make ready 1 tsp neutral-flavored oil
- Make ready 1 vegetable bouillon cube
- Make ready 2 tbsp soy sauce
- Make ready 2 carrots, thinly sliced
- Prepare 1 head broccoli, cut into florets
- Get 20 medium mushrooms, sliced
- Make ready 200 g rice noodles
- Take Tofu Strips
- Get 1 block firm tofu, thinly sliced
- Prepare 1 tbsp neutral oil
- Take 1 tsp salt
- Make ready Optional Garnish *But Highly Recommended
- Get Fresh basil
- Make ready Bean sprouts
- Prepare Sliced green onions
- Prepare Sliced radish
- Take Sliced Lime
- Make ready Hoisin sauce
- Get 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 for this special food vegan pho (vietnamese noodle soup) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
