Vegan Pho (Vietnamese noodle soup). When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! 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.
It's hard to believe that it's been more than two months since I published a recipe. A recipe for Vietnamese noodle soup that's vegetarian, vegan, and gluten-free. In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and. You can have Vegan Pho (Vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you cook that.
Ingredients of Vegan Pho (Vietnamese noodle soup)
- It’s of Noodle Soup.
- It’s 1 of yellow onion, peeled, cut into large chunks.
- You need 3 of shallots, peeled, cut in half.
- You need 3 cloves of garlic, cut in half.
- It’s 5 cm of chunck ginger, peeled, cut in half.
- You need 1 of cinnamon stick, cut in half.
- It’s 1/2 tsp of whole peppercorns.
- It’s 6 of whole cloves.
- It’s 4 of star anise.
- Prepare 1 tsp of neutral-flavored oil.
- You need 1 of vegetable bouillon cube.
- You need 2 tbsp of soy sauce.
- You need 2 of carrots, thinly sliced.
- It’s 1 head of broccoli, cut into florets.
- Prepare 20 of medium mushrooms, sliced.
- Prepare 200 g of rice noodles.
- Prepare of Tofu Strips.
- It’s 1 block of firm tofu, thinly sliced.
- You need 1 tbsp of neutral oil.
- You need 1 tsp of salt.
- It’s of Optional Garnish *But Highly Recommended.
- It’s of Fresh basil.
- Prepare of Bean sprouts.
- You need of Sliced green onions.
- It’s of Sliced radish.
- Prepare of Sliced Lime.
- It’s of Hoisin sauce.
- Prepare of Chili sauce or Sriracha hot sauce.
To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! To appease my travel cravings for now, I'm cooking up some exotic recipes in my kitchen, including Vietnamese pho.
Vegan Pho (Vietnamese noodle soup) instructions
- 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..
It's hot, comforting and fresh, and fills the house with warming. If you like noodle soup, you'll love this. I spent most of my adult life living in Vancouver, Canada, where you kind find a plethora of Vietnamese pho restaurants. And because it's the "hippie west coast" I almost never had an issue finding a vegan option or creating a vegan option for my. My personal favorite is Vietnamese style noodle soup, but it is very difficult to find vegan pho.