Recipe: Delicious Vegan Pho (Vietnamese noodle soup)

Vegan Pho (Vietnamese noodle soup). 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.

Vegan Pho (Vietnamese noodle soup) It is a savory Vietnamese noodle soup, usually beef-based. It's has a unique and aromatic flavor from a curious blend of spices. Normally, it uses beef bones for the broth, but in our vegan pho recipe, we use vegetable broth. You can cook Vegan Pho (Vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Pho (Vietnamese noodle soup)

  1. It's of Noodle Soup.
  2. It's of yellow onion, peeled, cut into large chunks.
  3. You need of shallots, peeled, cut in half.
  4. Prepare of garlic, cut in half.
  5. Prepare of chunck ginger, peeled, cut in half.
  6. Prepare of cinnamon stick, cut in half.
  7. You need of whole peppercorns.
  8. It's of whole cloves.
  9. Prepare of star anise.
  10. Prepare of neutral-flavored oil.
  11. It's of vegetable bouillon cube.
  12. Prepare of soy sauce.
  13. Prepare of carrots, thinly sliced.
  14. It's of broccoli, cut into florets.
  15. It's of medium mushrooms, sliced.
  16. It's of rice noodles.
  17. You need of Tofu Strips.
  18. You need of firm tofu, thinly sliced.
  19. You need of neutral oil.
  20. Prepare of salt.
  21. It's of Optional Garnish *But Highly Recommended.
  22. Prepare of Fresh basil.
  23. You need of Bean sprouts.
  24. You need of Sliced green onions.
  25. It's of Sliced radish.
  26. You need of Sliced Lime.
  27. You need of Hoisin sauce.
  28. It's of Chili sauce or Sriracha hot sauce.

The only thing that's as good as this noodle soup is the amazing aromatic scent that will fill your home as it's cooking. Yum, yum, yum. ☟click to show more☟ P. This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup. Warm a medium soup pot or Dutch oven over medium heat.

Vegan Pho (Vietnamese noodle soup) instructions

  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..

To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup. Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil.

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