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

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We hope you got benefit from reading it, now let’s go back to vegan pho (vietnamese noodle soup) recipe. You can cook vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you do it.

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

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