Vegetarian Pho (Vietnamese Noodle Soup). This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! To appease my travel cravings for now, I'm cooking up some exotic recipes in my kitchen, including Vietnamese pho. It's hot, comforting and fresh, and fills the house with warming. Vegetarian Pho (Vietnamese Noodle Soup)

You can have Vegetarian Pho (Vietnamese Noodle Soup) using 22 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegetarian Pho (Vietnamese Noodle Soup)
  1. You need of Soup Broth.
  2. Prepare of sweet onion peeled and quartered.
  3. It’s of piece ginger (about 2 inch) peeled and halved length wise.
  4. Prepare of full nutmeg (you can also use a small cinnamon stick).
  5. Prepare of garlic.
  6. You need of coriander, cilantro, or basil.
  7. You need of carrots, peeled and coarsely chopped.
  8. You need of vegetable stock.
  9. You need of soy sauce.
  10. Prepare of Noodles.
  11. You need of flat rice noodle (I used thicker noodles but use according to preference).
  12. Prepare of Toppings.
  13. Prepare of extra firm fried until crispy tofu (you can substitute any protein you desire here such as chicken, beef, beans, etc).
  14. Prepare of mushrooms (by preference, I like shitake for asian dishes).
  15. You need of vegetables of your choice (I used bok choy and borccoli).
  16. Prepare of Garnishes.
  17. You need of bean sprouts.
  18. Prepare of cilantro (a handful is usually good).
  19. You need of chile pepper, or any hot pepper, sliced.
  20. You need of lime cut into slices.
  21. It’s of stock green onion, sliced into small pieces.
  22. It’s of your favorite sauces such as Hoisin, Sriracha, etc.

To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season! It's hard to believe that it's been more than two months since I published a recipe.

Vegetarian Pho (Vietnamese Noodle Soup) instructions

  1. For the broth:.

  2. Char the onion and ginger under the broiler until slightly black (about 5 minutes per side).

  3. Dry roast star anise, nut meg and cilantro in a large pot over medium heat until you can smell the flavors. Stir to prevent burning..

  4. Once flavors are aromatic, add the vegetable stock, soy sauce, charred onion and ginger. Bring to a boil and let simmer for about 30 minutes. Reduce heat and keep hot until ready to serve..

  5. For the noodles:.

  6. In a medium pot, bring water to a boil. Once water is boiled, turn off heat, add noodles, cover and let cook for 5-7 minutes (or follow package directions). Remove from heat, drain and rinse with cold water to stop cooking..

  7. For Toppings:.

  8. Prepare however you desire. I fried the tofu in oil until crispy and cooked the veggies until slightly wilted and warmed throughout. Season as desired, but note the flavor of the broth is the main seasoning for the whole dish.

  9. For the garnishes:.

  10. Prepare garnishes and arrange on a plate. Add the desired amount of garnishes to your own dish once meal is prepared and served..

We have the ultimate guide to Vietnamese noodle soups, from crowdpleasing pho to lesser-known bun bo Hue and cao lau. This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup. But we recently moved, and I've had trouble finding a vegetarian or. Vegetarian Pho (Vietnamese Noodle Soup) - Looking for the method to create the most flavorful vegetarian pho soup base? The most flavorful vegetarian pho noodle broth.