Best Recipes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan pho (vietnamese noodle soup). It is one of my favorites. For mine, 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 popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vegan Pho (Vietnamese noodle soup) is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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.

So that’s going to wrap it up with this special food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be 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!