Vegetarian Pho (Vietnamese Noodle Soup) recipe
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Ingredients
- 10 cups vegetable stock 1 onion, peeled and halved ¼ cup soy sauce 8 cloves garlic, coarsely chopped 2 (3 inch) cinnamon sticks 2 teaspoons ground ginger 2 pods star anise 2 bay leaves 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®) 2 tablespoons vegetable oil, or as needed 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices 8 ounces enoki mushrooms 4 scallions, thinly sliced ½ cup coarsely chopped cilantro 1 lime, cut into wedges 2 jalapeno peppers, sliced into rings ¼ cup mung bean sprouts ¼ cup Thai basil leaves, torn into bite-size pieces
Nutrition Info
- 483.1 caloriescarbohydrate: 77.7 gcholesterol: : -fat: 12.6 gfiber: 5.1 gprotein: 16.6 gsaturatedFat: 1.9 gservingSize: -sodium: 1208.8 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Pho (Vietnamese Noodle Soup)
Directions
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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.