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Before you jump to Vegan Pho (Vietnamese noodle soup) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most probably pick out lots of items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? One nutritious substitute that can give you a great start to your day is oatmeal. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.
All in all, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
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 that.
The ingredients needed to cook Vegan Pho (Vietnamese noodle soup):
- Prepare Noodle Soup
- Take 1 yellow onion, peeled, cut into large chunks
- You need 3 shallots, peeled, cut in half
- Provide 3 cloves garlic, cut in half
- Prepare 5 cm chunck ginger, peeled, cut in half
- You need 1 cinnamon stick, cut in half
- You need 1/2 tsp whole peppercorns
- Prepare 6 whole cloves
- Provide 4 star anise
- Get 1 tsp neutral-flavored oil
- Take 1 vegetable bouillon cube
- Provide 2 tbsp soy sauce
- Provide 2 carrots, thinly sliced
- Provide 1 head broccoli, cut into florets
- You need 20 medium mushrooms, sliced
- Provide 200 g rice noodles
- Take Tofu Strips
- Provide 1 block firm tofu, thinly sliced
- Use 1 tbsp neutral oil
- Prepare 1 tsp salt
- Use Optional Garnish *But Highly Recommended
- Prepare Fresh basil
- Get Bean sprouts
- You need Sliced green onions
- Provide Sliced radish
- Get Sliced Lime
- Get Hoisin sauce
- Prepare Chili sauce or Sriracha hot sauce
Steps to make Vegan Pho (Vietnamese noodle soup):
- 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.
- 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.
- 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.
- 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.
- 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!
- 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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