Name: Vegan Pho Noodle Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 tbsp oil; 1 null onion (quartered); 4 null garlic cloves (crushed); 0.25 inch ginger (thinly sliced); 1 null Carrot (large, sliced); 0.5 cup celery (sliced); 3 null star anise; 4 null cloves; 1 null cinnamon (stick); 8.33 cup vegetable broth; 1 tbsp miso paste; 1 tbsp tamari; 1 tsp sriracha (or to taste); 14 oz firm tofu; 1 tbsp sesame oil (or other vegetable oil); 1 tbsp tamari; 1 tbsp cornstarch; 7 oz rice noodles; 3.5 oz shiitake mushrooms (whole or sliced); 2 null pak choi (halved); null null jalapeno (sliced); 1 bunch cilantro (coarsely chopped); 1 bunch mint (coarsely chopped); null null limes

Instructions

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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] 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!