Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan pho (vietnamese noodle soup). It is one of my favorites food recipes. For mine, I am going to make it a 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 enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vegan Pho (Vietnamese noodle soup) is something which I’ve loved my entire life.
Easiest Way to Prepare Vegan Pho (Vietnamese noodle soup)
To get started with this particular recipe, we must prepare a few components. You can cook vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
Get Noodle Soup
Take 1 yellow onion, peeled, cut into large chunks
Make ready 3 shallots, peeled, cut in half
Make ready 3 cloves garlic, cut in half
Take 5 cm chunck ginger, peeled, cut in half
Make ready 1 cinnamon stick, cut in half
Prepare 1/2 tsp whole peppercorns
Take 6 whole cloves
Take 4 star anise
Take 1 tsp neutral-flavored oil
Prepare 1 vegetable bouillon cube
Make ready 2 tbsp soy sauce
Take 2 carrots, thinly sliced
Get 1 head broccoli, cut into florets
Make ready 20 medium mushrooms, sliced
Get 200 g rice noodles
Get Tofu Strips
Prepare 1 block firm tofu, thinly sliced
Make ready 1 tbsp neutral oil
Get 1 tsp salt
Get Optional Garnish *But Highly Recommended
Take Fresh basil
Prepare Bean sprouts
Prepare Sliced green onions
Take Sliced radish
Get Sliced Lime
Prepare Hoisin sauce
Take Chili sauce or Sriracha hot sauce
Instructions
Steps 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.
As simple as that Easiest Way to Make Vegan Pho (Vietnamese noodle soup)
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