Vegetarian Pho Noodle Soup
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Servings
4 to 6 servings
-
Calories
273 kcal
Vegetarian Pho Noodle Soup
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The most flavorful vegetarian pho noodle broth. Make sure to cook extra so you will have leftover broth to make soup with whatever ingredients you have on hand.
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Ingredients
- 3/4 pounds rice noodles thick, dried, 350 grams
- 1 tablespoon olive oil
- 7 ounces tofu five-spice, sliced, 220 grams
- Topping options *Footnote 2
- 1 pound broccolini or broccoli, trimmed, cut into bite sized pieces, 400 grams
- 2 to 3 baby bok choy quartered lengthwise, heads
- 1/2 pounds bean sprouts 180 grams
- 1 pound white mushrooms trimmed and sliced
- salt
- white pepper
- Serving options
- 1 cup herbs Thai basil, cilantro, green onion, Vietnamese mint, or perilla, Asian, leaves
- 1 lime cut into wedges
- hoisin sauce and/or sriracha
- red chili pepper or jalapeno, optional, for garnish
- Soup
- 2 onion peeled and halved
- 3- inch ginger 7-cm piece, peeled, halved lengthways
- 1 cinnamon stick
- 5 white peppercorns
- 3 star anise
- 3 clove whole
- 1 teaspoon coriander seeds
- 8 cups vegetable stock 2 liters
- 1 tablespoon soy sauce or tamari for gluten-free
- 6 carrot peeled and coarsely chopped
- 3 dried shiitake mushrooms
- 1 teaspoon salt or to taste, sea salt
Instructions
- Pho soup base
- To char the onion and ginger, turn a gas stove or a grill to medium high heat and place the vegetables directly on the flame. Cook until the surface is slightly blackened all over. Alternatively, you can turn on the broiler (without preheating) and place the veggies on a lined baking tray. Cook right below the broiler for 4 to 5 minutes on each side. Keep an eye on the veggies so they don’t burn.
- Heat a large pot over medium low heat. Add the cinnamon, white peppercorns, star anise, cloves, and coriander seeds. Toast and stir for about 30 seconds, until you can smell a strong fragrance.
- Add the vegetable stock, soy sauce, carrots, shiitake mushrooms, charred onion, and ginger to the pot. Cook over high heat until bringing to a boil. Turn to medium low heat. Simmer covered for 1 hour to 1 and half hours. Strain the broth and season with salt.
- Bring a medium pot of water to a boil and cook rice noodles according to instructions on the package. Drain and rinse with running tap water.
- Heat 1 tablespoon olive oil over medium high heat in a large skillet and sprinkle with a pinch of salt. Cook the broccolini, 2 to 3 minutes per side, until it turns tender and lightly browned.
- You can cook the mushrooms and the baby bok choy with the same pan-fry method. Or you can boil them in the broth after you strain the broth, 5 minutes for the mushrooms and 3 minutes for the baby bok choy.
- To assemble the bowls, add noodles into each serving bowl and pour the broth over them. Top with broccolini, baby bok choy, mushrooms, tofu, bean sprouts, and herbs. Serve hot with lime wedges, Sriracha, and hoisin sauce on the side.
Notes
- If you cannot find five-spice tofu, cook baked crispy tofu according to
- this recipe
- , or make pan fried crispy tofu with
- this recipe
- .
- It is perfectly fine to choose 2 to 3 toppings you prefer.
- My favorite way to peel ginger is using a small spoon. It gets into the uneven surface without peeling off too much of the meat.
- If you cannot find five-spice tofu, cook baked crispy tofu according to this recipe, or make pan fried crispy tofu with this recipe.
- It is perfectly fine to choose 2 to 3 toppings you prefer.
- My favorite way to peel ginger is using a small spoon. It gets into the uneven surface without peeling off too much of the meat.
Nutrition Information
Show Details
Serving
1of the 6 servings
Calories
273kcal
(14%)
Carbohydrates
45.4g
(15%)
Protein
12.1g
(24%)
Fat
6.6g
(10%)
Sodium
240mg
(10%)
Fiber
6.3g
(25%)
Sugar
5.2g
(10%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1of the 6 servings | |
| Calories | 273kcal | 14% |
| Carbohydrates | 45.4g | 15% |
| Protein | 12.1g | 24% |
| Fat | 6.6g | 10% |
| Sodium | 240mg | 10% |
| Fiber | 6.3g | 25% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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