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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegan pho (vietnamese noodle soup). It is one of my favorites food recipes. 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 popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vegan Pho (Vietnamese noodle soup) is something which I have loved my entire life. They’re fine and they look wonderful.

Vegan pho recipe to rule them all vietnamese soup noodle fuh chay broth (phở). To make this vegan pho soup recipe, you will need: Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho. But feel free to toss in any other.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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):
  1. Prepare Noodle Soup
  2. Get 1 yellow onion, peeled, cut into large chunks
  3. Get 3 shallots, peeled, cut in half
  4. Take 3 cloves garlic, cut in half
  5. Make ready 5 cm chunck ginger, peeled, cut in half
  6. Prepare 1 cinnamon stick, cut in half
  7. Get 1/2 tsp whole peppercorns
  8. Prepare 6 whole cloves
  9. Take 4 star anise
  10. Make ready 1 tsp neutral-flavored oil
  11. Make ready 1 vegetable bouillon cube
  12. Get 2 tbsp soy sauce
  13. Make ready 2 carrots, thinly sliced
  14. Make ready 1 head broccoli, cut into florets
  15. Take 20 medium mushrooms, sliced
  16. Get 200 g rice noodles
  17. Prepare Tofu Strips
  18. Prepare 1 block firm tofu, thinly sliced
  19. Take 1 tbsp neutral oil
  20. Prepare 1 tsp salt
  21. Get Optional Garnish *But Highly Recommended
  22. Prepare Fresh basil
  23. Take Bean sprouts
  24. Prepare Sliced green onions
  25. Make ready Sliced radish
  26. Prepare Sliced Lime
  27. Make ready Hoisin sauce
  28. Take Chili sauce or Sriracha hot sauce

Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season! It's hard to believe that it's been more than two months since I published a recipe. An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho 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.

It's hard to believe that it's been more than two months since I published a recipe. An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup. This is delicious, as good as the best pho restaurant! I couldn't find enoki mushrooms, substituted small brown mushrooms, still good Vegetable-based Broth for Vegan Pho Noodle Soup. What is the most important element of Vietnamese pho noodle soup?

So that is going to wrap it up with this special food vegan pho (vietnamese noodle soup) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!