Vegetarian Pho Vietnamese Noodle Soup Recipes

PHO-VIETNAMESE NOODLE SOUP

Steps:

• Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.
• Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water.
• Remove star anise from broth mixture.
• Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.

VEGETARIAN PHO SOUP

Steps:

• Heat oil in a pan and char the onion halves and the ginger until slightly blackened, about 2-3 minutes on both sides. You may even put them under a broiler for 5 minutes.
• In a large pot, dry roast the cinnamon, star anise, cloves and coriander seeds over a medium low flame until aromatic. Add the vegetable stock, soy sauce, carrots and the charred onions and ginger. Bring the broth to a rolling boil, reduce the heat and let it simmer covered for about 30 minutes. Strain and keep hot on the side till ready to serve.
• While the broth is boiling, prepare the noodles. Place the noodles in a large bowl and cover with hot water till submerged. Let stand for 20-25 minutes or until tender but still chewy (if soaking the noodles as above does not soften them enough, blanch them in a pot of boiling water for a few seconds).
• Prepare the toppings as desired. You may tear or slice the cabbage and bok choy and steam the broccoli florets.
• Press the tofu in a couple of layers of paper towels for 10 minutes to drain the excess water. Slice and cook the tofu with the hoisin and sriracha for 2-3 in a frying pan.
• Divide the noodles between both the bowls, arrange the toppings over the noodles and ladle the hot broth over. Serve with the garnishes and the sauces on the side.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
• Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
• Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
• Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

EASY VEGETARIAN PHO

Steps:

• In a medium pot over low heat, combine the star anise, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
• Add the water, onion, garlic, ginger, and the stems of the shiitake mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
• Slice the shiitake mushroom caps and add them to the pot along with the tamari, rice vinegar, and scallions. Simmer 15 minutes.
• Add the bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.
• Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, sriracha, chili peppers, and more tamari on the side.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

Steps:

• Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
• Make the broth then when it has simmered for about 10 minutes, soak the noodles.
• To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
• Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
• Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
• Serve the lime, chili rounds and salt and pepper on the side.
• Broth: Makes 8 cups.
• Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
• Char the ginger on all sides and add to the stock.
• Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
• Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.

VEGAN PHO (VIETNAMESE NOODLE SOUP) RECIPE

Steps:

• Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.
• Broil for about 7 to 10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
• Meanwhile, as the broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.
• Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stock pot over medium-high heat for about 3 minutes until fragrant.
• Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.
• Strain out (and discard) the onions, ginger and spices. Stir the brown sugar, soy sauce and rice vinegar into the hot broth.
• Finally, taste and season the broth with salt as needed. Continue simmering on medium-low, covered, until ready to serve.
• Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
• Then 5 minutes before the soup is ready to serve, stir the mushrooms, bok choy and veggies into the hot broth so that they can briefly cook.
• Add a handful of noodles to each individual serving bowl. Ladle the hot broth and veggies into the serving bowls. Top each bowl with lots and lots of garnishes, and finish with a generous squeeze of lime juice.
• Serve immediately.