Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan pho (vietnamese noodle soup). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Remove solids with a slotted spoon and keep broth hot. This Vietnamese noodle soup with tofu is made with authentic Vietnamese spices minus the fish sauce to make this recipe fully vegetarian. If you're into noodle soups I am sure you will love this healthy vegan comfort food. It's so simple to make and so amazingly flavourful!
Vegan Pho (Vietnamese noodle soup) is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Vegan Pho (Vietnamese noodle soup) is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular 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 cook that.
The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
- Prepare Noodle Soup
- Make ready 1 yellow onion, peeled, cut into large chunks
- Get 3 shallots, peeled, cut in half
- Make ready 3 cloves garlic, cut in half
- Get 5 cm chunck ginger, peeled, cut in half
- Prepare 1 cinnamon stick, cut in half
- Make ready 1⁄2 tsp whole peppercorns
- Prepare 6 whole cloves
- Prepare 4 star anise
- Get 1 tsp neutral-flavored oil
- Prepare 1 vegetable bouillon cube
- Get 2 tbsp soy sauce
- Make ready 2 carrots, thinly sliced
- Get 1 head broccoli, cut into florets
- Prepare 20 medium mushrooms, sliced
- Get 200 g rice noodles
- Get Tofu Strips
- Take 1 block firm tofu, thinly sliced
- Take 1 tbsp neutral oil
- Make ready 1 tsp salt
- Get Optional Garnish *But Highly Recommended
- Make ready Fresh basil
- Prepare Bean sprouts
- Get Sliced green onions
- Get Sliced radish
- Prepare Sliced Lime
- Get Hoisin sauce
- Prepare Chili sauce or Sriracha hot sauce
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. And once this rich vegetable broth is paired with savory umami mushrooms, fresh veggies, chewy rice noodles, plus fresh herbs and garnishes galore, this vegan pho will rival traditional beef pho any day, in my opinion! I also love it because it's incredibly hearty, without feeling too heavy.
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.
And once this rich vegetable broth is paired with savory umami mushrooms, fresh veggies, chewy rice noodles, plus fresh herbs and garnishes galore, this vegan pho will rival traditional beef pho any day, in my opinion! I also love it because it's incredibly hearty, without feeling too heavy. Traditionally, pho is a seriously beefy soup - beef bones and meat are simmered for a few hours along with charred onion and ginger, toasted star anise and cloves, and other aromatics, and thinly sliced sirloin is cooked in the hot broth at service - and there's really nothing like it. Today I'm sharing my recipe for Instant Pot Vegan Pho! This recipe is from my cookbook, The Vegan Instant Pot Cookbook.
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 am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
