Vegan Pho
Ingredients
Broth
-
2
Tbsp.
vegetable oil
-
4
pods
star anise
-
2
sticks
cinnamon
-
8
whole
cloves
-
1
tsp.
coriander seeds
-
½
tsp.
fennel seeds
-
1
medium
onion, quartered
-
1
medium
carrot, scrubbed and coarsely chopped
-
2
medium
celery stalks, coarsely chopped
-
1
piece
ginger, peeled and coarsely chopped (12" piece)
-
1
piece
kombu (5x3" piece)
-
½
cup
dried shiitake mushrooms
-
1
Tbsp.
rock sugar or 2 tsp. raw sugar
-
1
Tbsp.
white miso
-
1
tsp.
Diamond Crystal or ½ tsp. Morton kosher salt
-
8
cups
water
Noodles and Assembly
-
14
oz.
block firm tofu
-
3
Tbsp.
vegetable oil
-
2
tsp.
soy sauce, divided
-
14
oz.
oyster and/or shiitake mushrooms, torn or cut into bite-size pieces
-
2
heads
baby bok choy, halved lengthwise
-
12
oz.
medium-width rice stick noodles
-
to taste
kosher salt
-
to serve
thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges
Instructions
- Heat vegetable oil in a large pot over medium heat and cook the spices until fragrant.
- Add the chopped vegetables and ginger, cooking until they start to char.
- Add kombu, shiitake mushrooms, sugar, miso, salt, and water; bring to a boil and simmer for 45–60 minutes.
- Strain the broth and keep warm.
- Press the tofu to remove excess moisture, then cut into matchsticks.
- Cook the tofu in a skillet until golden and crisp, then set aside.
- Cook the mushrooms in the skillet until softened, then set aside.
- Cook the bok choy briefly in the skillet until bright green, then set aside.
- Prepare the rice noodles according to package directions and drain.
- To serve, divide noodles among bowls and top with tofu, mushrooms, bok choy, and garnishes, then ladle broth over.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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