Steps to Prepare Ultimate Vegan Pho (Vietnamese noodle soup)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare 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 tasty. This will be really delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Vegan Pho (Vietnamese noodle soup) is something which I have loved my entire life.

Vegan pho recipe to rule them all vietnamese soup noodle fuh chay broth (phở). 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.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Get Noodle Soup
2. Take 1 yellow onion, peeled, cut into large chunks
3. Make ready 3 shallots, peeled, cut in half
4. Prepare 3 cloves garlic, cut in half
5. Take 5 cm chunck ginger, peeled, cut in half
6. Prepare 1 cinnamon stick, cut in half
7. Get 1/2 tsp whole peppercorns
8. Get 6 whole cloves
9. Take 4 star anise
10. Make ready 1 tsp neutral-flavored oil
11. Prepare 1 vegetable bouillon cube
12. Make ready 2 tbsp soy sauce
13. Make ready 2 carrots, thinly sliced
14. Make ready 1 head broccoli, cut into florets
15. Make ready 20 medium mushrooms, sliced
16. Get 200 g rice noodles
17. Take Tofu Strips
18. Take 1 block firm tofu, thinly sliced
19. Make ready 1 tbsp neutral oil
20. Prepare 1 tsp salt
21. Prepare Optional Garnish *But Highly Recommended
22. Make ready Fresh basil
23. Prepare Bean sprouts
24. Make ready Sliced green onions
25. Make ready Sliced radish
26. Get Sliced Lime
27. Take Hoisin sauce
28. Prepare 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.

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! I couldn't find enoki mushrooms, substituted small brown mushrooms, still good Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season! It's hard to believe that it's been more than two months since I published a recipe.

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