Indulge in the comforting warmth of this vegan pho soup, where aromatic broth infused with spices like cinnamon, star anise, and coriander envelops tender rice noodles. Each bowl is a symphony of textures and flavors, featuring pan-fried tofu, earthy mushrooms, and crisp baby bok choy, topped with fresh herbs and a squeeze of lime for a zesty finish. This vegan delight is not only nourishing but also a feast for the senses, perfect for any time of the day.
Ingredients
The Broth
8 cups Vegetable Broth
1 large Onion, halved
4 cloves Garlic, smashed
1-3-inch piece of Ginger, sliced
1 Cinnamon Sticks
4 Whole Star Anise
1 Tablespoon Coriander Seeds
1 Tablespoon Soy Sauce or Tamari
1 Tablespoon Hoisin Sauce
1 Tablespoon Brown Sugar
Salt to taste
The Soup Base
8 oz Rice Noodles (Pho Noodles) or Ramen Noodles
1 block Firm Tofu, cubed and pan-fried (optional)
1 cup Mushrooms, sliced (Shiitake or Button)
1 cup baby Bok Choy, halved
1 cup Bean Sprouts
Fresh Herbs: Cilantro, Thai Basil, and Mint
2 Green Onions, sliced
1 Lime, cut into wedges
1-2 fresh Chili Peppers, sliced (optional)
Hoisin Sauce and Sriracha for serving
Instruction
Prepare the Broth
In a large pot, add the vegetable broth, onion, garlic, ginger, cinnamon sticks, star anise, cloves, and coriander seeds.
Bring to a boil, then reduce the heat and let it simmer for about 30-45 minutes to allow the flavors to meld.
Strain the broth to remove the solids and return the liquid to the pot.
Stir in the soy sauce, hoisin sauce, and brown sugar. Adjust the seasoning with salt as needed.
Cook the rice noodles (or noodles you are using) according to the package instructions. Drain and set aside.
If using tofu, pan-fry the cubed tofu in a little oil until golden brown on all sides.
Prepare the vegetables by slicing the mushrooms, halve the baby bok choy, and rinse the bean sprouts. Chop the fresh herbs and slice the green onions and chili peppers.
Divide the cooked noodles into serving bowls.
Arrange the tofu (if using), mushrooms, baby bok choy, and bean sprouts on top of the noodles.
Ladle the hot broth over the noodles and vegetables. Garnish with fresh herbs, green onions, and chili peppers.
Serve with lime wedges, hoisin sauce, and sriracha on the side.
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