Vegetarian Pho (Vietnamese Noodle Soup). Try Our Vegetarian Soups Crafted with Ingredients You Can Feel Good About Today. Check Out Pho Vietnamese Noodles On eBay. Fill Your Cart With Color Today!
Drain, and rinse under cold water.
Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions.
Serve cilantro, basil, and lime wedges on the side to be stirred into soup.
You can cook Vegetarian Pho (Vietnamese Noodle Soup) using 22 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegetarian Pho (Vietnamese Noodle Soup)
- Prepare 3-4 of cinnamon sticks, broken up.
- It's 1 of star anise.
- Prepare 2 tbsp of coriander seeds.
- You need 4-5 of cloves.
- It's 1 of large onion, peeled and chopped.
- Prepare 2 inch of piece ginger, finely chopped.
- It's 1 of large carrot, peeled and cubed.
- It's 1/2-3/4 cup of sliced shitake mushrooms (or button mushrooms).
- It's 2-3 of green chilies/jalapenos slit (according to your taste).
- Prepare 8 cups of water (or half vegetable broth and half water).
- You need 2 tsp of soy sauce.
- You need 1 cup of rice noodles (or any other noodles your prefer).
- Prepare 2 tbsp of oil.
- You need to taste of Salt.
- It's of For garnishing or topping:.
- Prepare as needed of Mung bean sprouts.
- Prepare 5-6 of baby spinach leaves.
- You need 1 of Chopped green onions or scallions.
- You need as needed of Chopped coriander Leaves.
- It's as needed of Lemon or lime wedges.
- It's to taste of Hot chilli sauce (Sriracha or any chilli garlic sauce).
- Prepare as needed of Chopped jalapenos.
Warm a medium soup pot or Dutch oven over medium heat. Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season! It's hard to believe that it's been more than two months since I published a recipe.
Vegetarian Pho (Vietnamese Noodle Soup) instructions
- In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn..
- In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned..
- Add the toasted spices, carrots and fry again for a few seconds..
- Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high..
- Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend..
- Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside. After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!.
- Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup..
- If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional. Enjoy!!.
- Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc. Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup..
Vegetarian Pho (Vietnamese Noodle Soup) Recipe by That is Dr House to. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be. Normally when given the option of toppings, I like to go all in. This vegetarian pho is an exception, though. The broth, which picks up great flavor from the spices, a slight sweetness from the carrots, and the subtlest of charred aromas from the onion and ginger, is what truly makes this soup for me.
