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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan pho (vietnamese noodle soup). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vegan Pho (Vietnamese noodle soup) is something that I have loved my whole life. They’re fine and they look fantastic.

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. But feel free to toss in any other.

To get started with this particular 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. Get Noodle Soup
  2. Get 1 yellow onion, peeled, cut into large chunks
  3. Make ready 3 shallots, peeled, cut in half
  4. Take 3 cloves garlic, cut in half
  5. Prepare 5 cm chunck ginger, peeled, cut in half
  6. Make ready 1 cinnamon stick, cut in half
  7. Make ready 1/2 tsp whole peppercorns
  8. Make ready 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. Make ready 2 carrots, thinly sliced
  14. Take 1 head broccoli, cut into florets
  15. Prepare 20 medium mushrooms, sliced
  16. Make ready 200 g rice noodles
  17. Prepare Tofu Strips
  18. Get 1 block firm tofu, thinly sliced
  19. Prepare 1 tbsp neutral oil
  20. Take 1 tsp salt
  21. Take Optional Garnish *But Highly Recommended
  22. Get Fresh basil
  23. Prepare Bean sprouts
  24. Make ready Sliced green onions
  25. Get Sliced radish
  26. Take Sliced Lime
  27. Take Hoisin sauce
  28. Prepare Chili sauce or Sriracha hot sauce

It's hard to believe that it's been more than two months since I published a recipe. 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. This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms!

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.

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. 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. If you like noodle soup, you'll love this.

So that is going to wrap this up for this exceptional food vegan pho (vietnamese noodle soup) recipe. Thank you very much for reading. I am sure 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!