Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan pho (vietnamese noodle soup). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vegan Pho (Vietnamese noodle soup) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Pho (Vietnamese noodle soup):

1. Make ready Noodle Soup
2. Prepare 1 yellow onion, peeled, cut into large chunks
3. Prepare 3 shallots, peeled, cut in half
4. Take 3 cloves garlic, cut in half
5. Make ready 5 cm chunck ginger, peeled, cut in half
6. Prepare 1 cinnamon stick, cut in half
7. Prepare 1/2 tsp whole peppercorns
8. Take 6 whole cloves
9. Take 4 star anise
10. Take 1 tsp neutral-flavored oil
11. Prepare 1 vegetable bouillon cube
12. Make ready 2 tbsp soy sauce
13. Prepare 2 carrots, thinly sliced
14. Make ready 1 head broccoli, cut into florets
15. Take 20 medium mushrooms, sliced
16. Take 200 g rice noodles
17. Get Tofu Strips
18. Take 1 block firm tofu, thinly sliced
19. Make ready 1 tbsp neutral oil
20. Take 1 tsp salt
21. Prepare Optional Garnish *But Highly Recommended
22. Get Fresh basil
23. Prepare Bean sprouts
24. Take Sliced green onions
25. Prepare Sliced radish
26. Get Sliced Lime
27. Make ready Hoisin sauce
28. Get Chili sauce or Sriracha hot sauce

Steps to make Vegan Pho (Vietnamese noodle soup):

1. Place the onion, garlic, ginger and spices in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout. - - Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 1,5l water and crushing in one vegetable bouillon cube. Bring to a boil, then reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
2. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce and vegetables, partly cover, allowing to simmer for about 10 minutes.
3. Prepare the tofu by heating oil in a non-stick pan on high heat, and sprinkle salt to evenly distribute. Then add the sliced tofu to the pan, decrease the heat the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Remove from heat and set aside.
4. While the veggies cook, add the rice noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente. Drain and set aside.
5. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the garnish. By favourites are the fresh basil, hoisin sauce, bean sprouts and chili sauce. Serve immediately and enjoy while hot!
6. Notes - - Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. - - Speed-it-up: using edamame as your plant-based protein saves time compared to making your own tofu. If doing this, add at the same time you add the carrots to the pot. - - Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving.

So that is going to wrap it up with this special food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!