Vegetarian Pho (Vietnamese Noodle Soup). This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It's easy and fun to make, too. To appease my travel cravings for now, I'm cooking up some exotic recipes in my kitchen, including Vietnamese pho.
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!
To make Pho: Cook rice noodles according to package directions.
You can have Vegetarian Pho (Vietnamese Noodle Soup) using 22 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Vegetarian Pho (Vietnamese Noodle Soup)
- It's of Soup Broth.
- Prepare 1 large of sweet onion peeled and quartered.
- You need 1 small of piece ginger (about 2 inch) peeled and halved length wise.
- You need 1 head of full nutmeg (you can also use a small cinnamon stick).
- It's 2 clove of garlic.
- Prepare 1 pinch of coriander, cilantro, or basil.
- Prepare 4 medium of carrots, peeled and coarsely chopped.
- You need 4 cup of vegetable stock.
- You need 2 tsp of soy sauce.
- Prepare of Noodles.
- Prepare 1/2 lb of flat rice noodle (I used thicker noodles but use according to preference).
- It's of Toppings.
- You need 2/3 packages of extra firm fried until crispy tofu (you can substitute any protein you desire here such as chicken, beef, beans, etc).
- Prepare 4 medium of mushrooms (by preference, I like shitake for asian dishes).
- You need 1 bunch of vegetables of your choice (I used bok choy and borccoli).
- Prepare of Garnishes.
- It's 1 bunch of bean sprouts.
- You need 1 bunch of cilantro (a handful is usually good).
- You need 1 of chile pepper, or any hot pepper, sliced.
- You need 1 of lime cut into slices.
- You need 2 of stock green onion, sliced into small pieces.
- Prepare 1 of your favorite sauces such as Hoisin, Sriracha, etc.
Drain, and rinse under cold water. A quick and easy recipe for Vietnamese vegetarian pho noodle soup. Made with a mushroom broth, fresh tofu and fried tofu, onions, cabbage and carrots. Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a stockpot.
Vegetarian Pho (Vietnamese Noodle Soup) instructions
- For the broth:.
- Char the onion and ginger under the broiler until slightly black (about 5 minutes per side).
- Dry roast star anise, nut meg and cilantro in a large pot over medium heat until you can smell the flavors. Stir to prevent burning..
- Once flavors are aromatic, add the vegetable stock, soy sauce, charred onion and ginger. Bring to a boil and let simmer for about 30 minutes. Reduce heat and keep hot until ready to serve..
- For the noodles:.
- In a medium pot, bring water to a boil. Once water is boiled, turn off heat, add noodles, cover and let cook for 5-7 minutes (or follow package directions). Remove from heat, drain and rinse with cold water to stop cooking..
- For Toppings:.
- Prepare however you desire. I fried the tofu in oil until crispy and cooked the veggies until slightly wilted and warmed throughout. Season as desired, but note the flavor of the broth is the main seasoning for the whole dish.
- For the garnishes:.
- Prepare garnishes and arrange on a plate. Add the desired amount of garnishes to your own dish once meal is prepared and served..
There's just something about it—the fragrant broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a. Vietnamese pho is almost always meat based, but this vegetarian pho recipe is a good substitute recipe if you don't eat meat. It has depth of flavor, body in the broth and lots of spicy notes. I'm not going to claim that this is the most authentic pho recipe out there. If you like soup, you'll like this.
