Ingredients:
Noodles:
Fresh rice noodles (prepared according to package instructions)
Vegetables:
1 small shallot, halved
1/2 onion, half shaved, half reserved for charring
2 coin-sized slices of ginger (about 1/4 inch thick)
1 carrot, peeled and cut into large chunks
1 fennel stalk, cut into large chunks
4 shiitake mushrooms, sliced
50 grams enoki mushrooms
A handful of spinach
1/2 cup shredded cabbage
2 cloves of garlic, minced
1 scallion, chopped
Proteins:
1/3 lb extra firm tofu, sliced
Spices and Herbs:
1 dried chili pepper
1/2 tsp dried lime
2 star anise
1 cinnamon stick
1/2 tbsp coriander seeds
1/3 tsp whole cloves
1 cardamom pod
1 whole nutmeg
1 bay leaf
A handful of cilantro
A handful of Thai basil
Seasoning and Oils:
1/2 teaspoon chili sauce
1 tbsp olive oil
1 tsp soy sauce
1 tsp sugar
1/2 lime
6 cups water
Salt and pepper to taste
Instructions:
Toast Spices: In a non-stick pan, toast the star anise, cinnamon, coriander seeds, cloves, cardamom, and nutmeg for 1 minute. Set aside.
Char Aromatics: In the same pan, char the onion, ginger, and shallot for about 3 minute on each side. Remove and set aside.
Simmer Broth: Combine the toasted spices, charred aromatics, carrot, fennel, potato, shiitake mushrooms, garlic, dried chili, dried lime, and bay leaf with 1 tbsp olive oil and 6 cups of water in a large pot. Bring to a boil, then simmer on medium heat for 1 hour.
Prepare Noodles: Boil fresh rice noodles for 1-3 minutes until tender. Drain and rinse under cold water.
Cook Tofu: Cook sliced tofu in a non-stick pan over medium heat until crispy, about 2 minutes per side. Set aside.
Strain and Season Broth: Strain the broth to remove solids. Return to heat and season with soy sauce, sugar, and salt.
Add Vegetables and Tofu: Bring broth to a boil, add enoki mushrooms, and cook for 3 minutes. Add spinach, shiitake mushrooms, and tofu, and simmer for another minute.
Assemble and Serve: Place cooked noodle in bowl. Pour hot broth with vegetables and tofu over noodles. Garnish with cilantro, Thai basil, shaved onion, green onion, and shredded cabbage. Season with salt, pepper, lime, and chili sauce.
Benefits of Vegan Pho: Nourishing Body and Soul
This vegan pho recipe offers a wholesome and nutritious meal packed with a variety of vegetables, plant-based proteins, and aromatic herbs and spices. Rich in vitamins, minerals, and antioxidants, the combination of fresh rice noodles, tofu, and an array of vegetables like carrots, mushrooms, and spinach provides essential nutrients for overall health and well-being. The array of spices not only enhances the flavor but also introduces anti-inflammatory properties and boosts metabolism, particularly from ingredients like ginger and cinnamon. Together, these components make this pho not only a flavor-rich experience but also a profoundly healthful meal that supports overall wellness.
Plant-Based
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