Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegan pho (vietnamese noodle soup). It is one of my favorites food recipes. This time, I will make it a little 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 enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vegan Pho (Vietnamese noodle soup) is something which I have loved my entire life.

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

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

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

So that’s going to wrap it up with this exceptional food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!