Name: Vegan Pho
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: vietnamese
Ingredients: 1 null yellow onions (medium, quartered); 2 null shallot (medium, cut in half); 2 null garlic cloves (cut in half); 3 tbsp ginger (fresh, sliced); 1 null cinnamon stick (cut in half); 0.5 tsp black peppercorn (whole); 6 null whole cloves; 3 null star anise; 1 tsp vegetable oil; 5 cup vegetable broth; 6.3 oz button mushrooms (sliced); 1 null Carrot (thinly sliced (optional)); 0.5 null broccoli florets (medium, cut into florets); 1 tbsp soy sauce (reduced-sodium); 1 tsp rice vinegar ((optional)); 6.3 oz rice noodles (wide flat); 0.5 tbsp vegetable oil; 5.8 oz firm tofu (pressed, thinly sliced); 0.25 tsp salt; 0.25 null lime (cut into wedges); 0.5 cup bean sprouts (fresh); 3 tbsp fresh basil (leaves); 1 tbsp hoisin (sauce); 1 tsp sriracha

Instructions

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1

Add the yellow onion (1 medium), shallots (2 medium), cloves (2 garlic), fresh ginger (3 tbsp), stick (1 cinnamon), whole peppercorns (0.5 tsp), cloves (6 whole), and anises (3 star) to a [large pot] over medium-high heat. Dry roast until fragrant, about 2 minutes, stirring continuously.
2

Then add the vegetable oil (1 tsp) and continue to cook for another 1 minute.
3

Add the vegetable broth (5 cups), bring to a boil, lower to a simmer, partially cover and cook for 25 minutes to flavour the broth.
4

Meanwhile, heat some vegetable oil (0.5 tbsp) in a [large pan] over medium-high heat. Add the firm tofu (5.8 oz) to the pan, sprinkle over the salt (0.25 tsp), and do not disturb until the bottom is golden, about 5 - 8 minutes. Then flip and cook on the other side until golden.
5

When the broth is cooked, scoop out the [yellow onions], [shallots], [garlic cloves], [ginger], and [spices].
6

Add the button mushrooms (6.3 oz), carrot (1), broccoli (0.5 medium), reduced-sodium soy sauce (1 tbsp), and rice vinegar (1 tsp). Partially cover and simmer for 5 minutes. Taste and add more [soy sauce] if you'd like.
7

Meanwhile, add the wide flat rice noodles (6.3 oz) to a [large bowl] and cover with boiling water. When al dente, after about 3 - 5 minutes, drain, rinse, and divide between the serving bowls.
8

To serve, ladle the [veggies] and [broth] over the [rice noodles]. Serve with the cooked [firm tofu] and load with desired toppings: lime (0.25), fresh bean sprouts (0.5 cup), fresh basil leaves (3 tbsp), hoisin sauce (1 tbsp), and sriracha (1 tsp). Serve immediately and enjoy while hot!