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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan pho (vietnamese noodle soup). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vegan Pho (Vietnamese noodle soup) is something which I’ve loved my entire life. They are nice and they look fantastic.

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. Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup.

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

What is the most important element of Vietnamese pho noodle soup? The answer is the same for vegan pho noodle soup. And how does regular beef pho broth taste? It's aromatic, flavorful, hearty, savory with sweetness from.

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.

My personal favorite is Vietnamese style noodle soup, but it is very difficult to find vegan pho. You can judge how good a pho soup is by how much concentrated flavor is packed in the broth. Traditional pho is often made with animal protein so last weekend I decided to make some homemade vegan pho. 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.

So that’s going to wrap it up with this exceptional food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!