-
15
minPrep Time -
60
minCook Time -
75
minReady in -
4
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:–
- Seasons:All
- Cuisines:Vietnam
- Courses:Lunch, Dinner
Recipe Description
A warm and aromatic Vietnamese noodle soup made with a rich, spiced vegetable broth, rice noodles, and a variety of fresh toppings. This vegan Pho is a comforting bowl that brings together the intricate flavors of spices, herbs, and vegetables, perfect for any meal of the day.
Ingredients
- 2 onions, quartered
- 4 cloves of garlic, smashed
- 1 4-inch piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 4 cloves
- 1 cardamom pod
- 1 tablespoon soy sauce
- 200g firm tofu, sliced
Steps:
- In a large pot, add vegetable broth, onions, garlic, ginger, cinnamon sticks, star anise, cloves, and cardamom pod. Bring to a boil, then reduce heat and simmer for at least 30 minutes to 1 hour to develop the flavors.
- Strain the broth and return it to the pot. Discard the solids. Stir in soy sauce and keep the broth warm over low heat.
- Prepare rice noodles according to package instructions. Drain and set aside.
- In a pan, sauté the tofu and mushrooms until golden brown. Set aside.
- To assemble the Pho, divide the cooked noodles among bowls. Top with tofu, mushrooms, carrots, and green onions.
- Ladle the hot broth over the noodles and toppings. Serve with bean sprouts, cilantro, lime wedges, sliced jalapeños, hoisin sauce, and sriracha on the side for garnishing.
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Dinner, Lunch, Recipes, Soups, Vietnamese | No Comments » on Vegan Pho