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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 Here Are A Few Simple Explanations Why Consuming Apples Is Good.

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We hope you got benefit from reading it, now let’s go back to vegan pho (vietnamese noodle soup) recipe. You can have vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you do it.

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