Vegan Pho Noodle Soup
This homemade vegan Pho offers a healthy, flavorful Vietnamese rice noodle soup experience without meat. Crafted with a hearty, aromatic broth, gluten-free rice noodles, crispy tofu, and an array of fresh vegetables and herbs, it's a delicious and warming meal option.
Instructions
- 1
Heat the oil (1 tbsp) in a large pot. Add the onion (1), cloves (4 garlic), and ginger (0.25 inch) and sauté over high heat for about 3 minutes.
- 2
Then add Carrot (1 large), celery (0.5 cup), anise (3 star), cloves (4), and stick (1 cinnamon) and sauté for another 3 minutes or so until fragrant.
- 3
Pour in the vegetable broth (8.33 cup). Add miso paste (1 tbsp), tamari (1 tbsp), and sriracha (1 tsp). Cover the pot with a lid and simmer over low heat for at least 45 minutes.
- 4
Pour the broth through a fine-meshed sieve into another pot. Taste and adjust seasonings if necessary.
- 5
Preheat the oven to 392 °F (200 °C) and line a baking sheet with parchment paper.
- 6
Wrap the firm tofu (14 oz) in paper towels and press very dry. Then cut into cubes, pat dry again and place in a bowl. First mix the tofu cubes with sesame oil (1 tbsp) and tamari (1 tbsp). Then sprinkle with cornstarch (1 tbsp) and mix again until well coated.
- 7
Spread the marinated tofu cubes on the prepared baking sheet, leaving enough space between each cube and bake for 25-30 minutes until golden brown, tossing after 15 minutes. (Alternatively, you can fry the tofu cubes in a pan for 7-8 minutes until crispy).
- 8
Cook the rice noodles (7 oz) according to package directions. Then rinse under cold water and drain.
- 9
Heat some [oil (id: cc089d7c-ec2a-43e2-b743-97f67c9533e3)] in a pan and sauté the shiitake mushrooms (3.5 oz) for 2-3 minutes. Then add to the pho broth with the choi (2 pak) and bring to the boil again.
- 10
Add the rice noodles into bowls and pour the soup over them. Top with crispy tofu and garnish with [jalapeno], cilantro (1 bunch), mint (1 bunch) and [limes] as desired. Enjoy!
Nutrition Facts
Per portion