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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan pho (vietnamese noodle soup). It is one of my favorites. This time, 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Vegan Pho (Vietnamese noodle soup) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Vegan pho recipe to rule them all vietnamese soup noodle fuh chay broth (phở). 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 first prepare a few ingredients. You can have vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you cook that.

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

It's hard to believe that it's been more than two months since I published a recipe. 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. It's hot, comforting and fresh, and fills the house with warming.

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.

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 Pho (pronounced "fuh") is a popular Vietnamese Noodle Soup and a recipe truly worth learning how to master. It is a Vietnamese soup consisting of broth, bánh phở (rice noodles), simple. This vegan pho is a delicious take on classic Vietnamese noodle soup with all vegan ingredients.

So that’s going to wrap it up for this exceptional food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!