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Vegan Pho (Vietnamese noodle soup)
Vegan Pho (Vietnamese noodle soup)

Before you jump to Vegan Pho (Vietnamese noodle soup) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Just about every single article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. But occasionally the last thing you wish to do is make a whole dinner for yourself and your family. Sometimes you just want to reach the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from guilt about slipping on your diet. This is possible because lots of the popular fast food destinations making the effort to make their menus healthier now. Here’s how you’ll be able to eat healthfully when you are at a fast food place.

Visit a drive through in a place that has made it a practice to supply healthier options to people. For instance, Arby’s doesn’t provide hamburgers. Alternatively you’ll be able to select from roast beef sandwiches, salads, wraps as well as other healthier items. While Wendy’s has made hamburgers for decades, they also have quite a few other healthy options like salads, baked potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every thing.

Logic states that that one the easiest way to stay healthy is to sidestep the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let other people make your dinner. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to vegan pho (vietnamese noodle soup) recipe. To cook vegan pho (vietnamese noodle soup) you only need 28 ingredients and 6 steps. Here is how you do that.

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

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