Name: Vegetarian Pho (Vietnamese Noodle Soup)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable stock - 10 cups; Onion, peeled and halved - 1; Soy sauce - ¼ cup; Garlic, coarsely chopped - 8 cloves; Cinnamon sticks - 2 (3 inch); Ground ginger - 2 teaspoons; Star anise - 2 pods; Bay leaves - 2; Thin rice noodles (such as Thai Kitchen®) - 1 (16 ounce) package; Vegetable oil, or as needed - 2 tablespoons; Firm tofu, drained and cut into 1/4-inch slices - 2 (14 ounce) packages; Enoki mushrooms - 8 ounces; Scallions, thinly sliced - 4; Coarsely chopped cilantro - ½ cup; Lime, cut into wedges - 1; Jalapeno peppers, sliced into rings - 2; Mung bean sprouts - ¼ cup; Thai basil leaves, torn into bite-size pieces - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Pho (Vietnamese Noodle Soup)

1. Vegetable stock - 10 cups

2. Onion, peeled and halved - 1

3. Soy sauce - ¼ cup

4. Garlic, coarsely chopped - 8 cloves

5. Cinnamon sticks - 2 (3 inch)

6. Ground ginger - 2 teaspoons

7. Star anise - 2 pods

8. Bay leaves - 2

9. Thin rice noodles (such as Thai Kitchen®) - 1 (16 ounce) package

10. Vegetable oil, or as needed - 2 tablespoons

11. Firm tofu, drained and cut into 1/4-inch slices - 2 (14 ounce) packages

12. Enoki mushrooms - 8 ounces

13. Scallions, thinly sliced - 4

14. Coarsely chopped cilantro - ½ cup

15. Lime, cut into wedges - 1

16. Jalapeno peppers, sliced into rings - 2

17. Mung bean sprouts - ¼ cup

18. Thai basil leaves, torn into bite-size pieces - ¼ cup

How to cook deliciously - Vegetarian Pho (Vietnamese Noodle Soup)

1. Stage

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.

2. Stage

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.

3. Stage

Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.

4. Stage

Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.

5. Stage

Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.