Vegan Pho » Vietnamese Noodle Soup

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 2 large servings; 3 small servings 
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

INGREDIENTS: Noodle Soup

1 yellow onion, peeled, cut into large chunks

2 shallots, peeled, cut in half

2 cloves garlic, cut in half

2”/5 cm chunk ginger, peeled, cut in half 

1 cinnamon stick, cut in half 

1/2 tsp whole peppercorns 

6 whole cloves

3 star anise

1 tsp neutral-flavoured oil 

1 vegetable bouillon cube 

2 Tbsp soy sauce (tamari if GF)

1 tsp rice vinegar (optional) 

1 carrot, thinly sliced

1/2 head broccoli, cut into florets

10 medium mushrooms, sliced 

6 oz rice noodles 

INGREDIENTS: Tofu Strips

1 block firm tofu, thinly sliced

1/2 Tbsp (7 mL) neutral oil

1 tsp salt 

INGREDIENTS: Optional Garnish *But Highly Recommended

fresh basil 

bean sprouts 

sliced green onions/scallions

sliced jalapeño peppers

sliced radish

lime slices 

hoisin sauce

chili sauce or Sriracha hot sauce

Directions

1. Place the onion through star anise in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout.  
2. Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 5 cups water and crushing in one vegetable bouillon cube. Bring to a boil, the reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
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. 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 through mushrooms, and partly cover, allowing to simmer for about 5 minutes. 
5. 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, about 1 minute. Drain and set aside. 
6. 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! 

Notes

1. Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. 
2. 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. 
3. Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving.