Vegan Pho (Vietnamese noodle soup), Tracking Your Foods: The Right Way to Do It

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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 Healthy Eating Can Be An Easy Thing To Follow.

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Evidently, it’s easy to begin integrating healthy eating into your daily routine.

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 cook it.

The ingredients needed to prepare Vegan Pho (Vietnamese noodle soup):

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