Description
This Vegan Pho recipe brings the flavors of traditional Vietnamese noodle soup in a plant-based version. Aromatic broth, tender rice noodles, and a variety of toppings make this dish a comforting and satisfying meal.
Ingredients
Broth:
- 1 large onion (halved)
- 1 3-inch piece fresh ginger (halved)
- 6 cups vegetable broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 cinnamon stick
- 3 whole star anise
- 4 whole cloves
- 1 teaspoon coriander seeds
Additional Ingredients:
- 8 ounces rice noodles
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 block firm tofu (pressed and cubed)
- 1 cup bean sprouts
- 1 cup fresh Thai basil leaves
- 1/2 cup cilantro
- 1/2 cup sliced green onions
- 1 lime (cut into wedges)
- 1 small chili or jalapeño (sliced, optional)
Instructions
- Char the onion and ginger: In a dry pan, char the onion and ginger until lightly blackened, about 5 minutes.
- Prepare the broth: Combine charred onion and ginger with vegetable broth, water, soy sauce, maple syrup, spices. Simmer for 30 minutes, then strain.
- Cook noodles and tofu: Cook rice noodles and brown tofu cubes.
- Assemble: Divide noodles into bowls, pour hot broth, add tofu, mushrooms, bean sprouts, herbs, and chili.
- Serve: Garnish with lime wedges and enjoy!
Notes
- Enhance the broth with mushroom soy sauce or dried kombu for extra flavor.
- Customize toppings with bok choy, shredded carrots, or hoisin sauce.