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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan pho (vietnamese noodle soup). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vegan Pho (Vietnamese noodle soup) is something which I’ve loved my entire life. They are nice and they look wonderful.

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. This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms!

To begin with this recipe, we have to 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.

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

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. 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!

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.

To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. 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.

So that is going to wrap it up for this special food vegan pho (vietnamese noodle soup) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!