Vegetarian Pho (Vietnamese Noodle Soup)

Name: Vegetarian Pho (Vietnamese Noodle Soup)
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 large sweet onion peeled and quartered; 1 small piece ginger (about 2 inch) peeled and halved length wise; 1 head full nutmeg (you can also use a small cinnamon stick); 2 clove garlic; 1 pinch coriander, cilantro, or basil; 4 medium carrots, peeled and coarsely chopped; 4 cup vegetable stock; 2 tsp soy sauce; 1/2 lb flat rice noodle (I used thicker noodles but use according to preference); 2/3 packages extra firm fried until crispy tofu (you can substitute any protein you desire here such as chicken, beef, beans, etc); 4 medium mushrooms (by preference, I like shitake for asian dishes); 1 bunch vegetables of your choice (I used bok choy and borccoli); 1 bunch bean sprouts; 1 bunch cilantro (a handful is usually good); 1 chile pepper, or any hot pepper, sliced; 1 lime cut into slices; 2 stock green onion, sliced into small pieces; 1 your favorite sauces such as Hoisin, Sriracha, etc

tara.nakamoto @cook_3892514

I had a hankering for some Phò one day and decided to try making my own rather than heading out to the closest restaurant. This traditional Vietnamese style soup takes some time to prepare but makes for a comforting meal any day.

tara.nakamoto @cook_3892514

Saved

Ingredients

1 hour

2 servings

Soup Broth
1 largesweet onion peeled and quartered
1 smallpiece ginger (about 2 inch) peeled and halved length wise
1 headfull nutmeg (you can also use a small cinnamon stick)
2 clovegarlic
1 pinchcoriander, cilantro, or basil
4 mediumcarrots, peeled and coarsely chopped
4 cupvegetable stock
2 tspsoy sauce
Noodles
1/2 lbflat rice noodle (I used thicker noodles but use according to preference)
Toppings
2/3 packagesextra firm fried until crispy tofu (you can substitute any protein you desire here such as chicken, beef, beans, etc)
4 mediummushrooms (by preference, I like shitake for asian dishes)
1 bunchvegetables of your choice (I used bok choy and borccoli)
Garnishes
1 bunchbean sprouts
1 bunchcilantro (a handful is usually good)
1chile pepper, or any hot pepper, sliced
1lime cut into slices
2stock green onion, sliced into small pieces
1your favorite sauces such as Hoisin, Sriracha, etc

Saved

Steps

1 hour

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.