Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegan pho (vietnamese noodle soup). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vegan Pho (Vietnamese noodle soup) is something that I have loved my whole life. They are fine and they look wonderful.

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

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. Make ready 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. Get 4 star anise
10. Make ready 1 tsp neutral-flavored oil
11. Make ready 1 vegetable bouillon cube
12. Take 2 tbsp soy sauce
13. Make ready 2 carrots, thinly sliced
14. Make ready 1 head broccoli, cut into florets
15. Get 20 medium mushrooms, sliced
16. Get 200 g rice noodles
17. Make ready Tofu Strips
18. Prepare 1 block firm tofu, thinly sliced
19. Get 1 tbsp neutral oil
20. Make ready 1 tsp salt
21. Take Optional Garnish *But Highly Recommended
22. Get Fresh basil
23. Prepare Bean sprouts
24. Prepare Sliced green onions
25. Prepare Sliced radish
26. Get Sliced Lime
27. Make ready Hoisin sauce
28. Prepare 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’s going to wrap it up with this special food vegan pho (vietnamese noodle soup) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!