Vegetarian Pho

Name: Vegetarian Pho
Cuisine: American
Ingredients: For the Soup; 2 onions (peeled and halved); 7 cm piece of ginger (peeled and quartered); 1 cinnamon stick; 5 white peppercorns; 3 star anise; 3 whole cloves; 1 tsp coriander seeds; 2 L vegetable stock; 1 tbsp soy sauce; 6 carrots (peeled and coarsely chopped); 3 dried shiitake mushrooms; to taste Salt; Other Ingredients; 4-5 portions thick dried rice noodles; 1 tbsp vegetable oil; 220 g five-spice tofu, sliced; Toppings & Garnish; 400 g broccolini (trimmed and cut into bite sized pieces); 2-3 heads baby bok choy (washed and quartered lengthwise); 180 g bean sprouts; 400 g button mushrooms (trimmed and sliced); Salt and white pepper; 1 cup Vietnamese mint; 1 lime (cut into wedges)

Cooking Rabbit @cook_9130801

This Vegetarian Pho uses vegetables, herbs and spices to make a delicious broth. Create this take on the classic Vietnamese noodle soup.

Cooking Rabbit @cook_9130801

This Vegetarian Pho uses vegetables, herbs and spices to make a delicious broth. Create this take on the classic Vietnamese noodle soup.

Saved

Ingredients

For the Soup
2onions (peeled and halved)
7 cmpiece of ginger (peeled and quartered)
1cinnamon stick
5white peppercorns
3star anise
3whole cloves
1 tspcoriander seeds
2 Lvegetable stock
1 tbspsoy sauce
6carrots (peeled and coarsely chopped)
3dried shiitake mushrooms
to tasteSalt
Other Ingredients
4-5 portionsthick dried rice noodles
1 tbspvegetable oil
220 gfive-spice tofu, sliced
Toppings & Garnish
400 gbroccolini (trimmed and cut into bite sized pieces)
2-3 headsbaby bok choy (washed and quartered lengthwise)
180 gbean sprouts
400 gbutton mushrooms (trimmed and sliced)
Salt and white pepper
1 cupVietnamese mint
1lime (cut into wedges)

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Steps

1

To make a more flavourful soup, charring the onion and ginger goes a long way. Do this by simply grilling the onion and ginger until their surface is slightly blackened – take care not to overdo this and actually burn them. Once they are nicely charred, remove from the heat and set them aside.
2

Dry fry the cinnamon, white peppercorns, star anise, cloves, and coriander seeds over low heat in a stockpot. Fry the herbs until fragrant.
3

Once the oils in the herbs have been released, add the vegetable stock, charred onion and ginger, carrots, shiitake mushrooms, and soy sauce. Turn the heat up to high until the stock begins to boil.
4

Once the stock begins to boil, reduce the heat to medium low and cover with a lid. Allow to simmer for 60-90 mins.
5

When the soup is done, strain it through a wire-mesh strainer and season with salt. Keep the soup warm for later.
6

Prepare the rice noodles according to packet instructions. Once cooked, drain the noodles through a sieve and rinse under running water to stop the cooking.
7

Heat the oil in a pan over medium high heat. Pan fry the brocollini until tender and lightly browned. You can add some salt to season the vegetables. Do the same for the button mushrooms and baby bok choy. Set aside the toppings.
8

Add the portions of noodles into their own separate bowls. Top with the pan fried vegetables, five spice tofu, and bean sprouts, then, pour over with the warm soup.
9

Garnish with lime wedges and Vietnamese mint and serve hot.