Vegetarian Pho (Vietnamese Noodle Soup)

Ingredients

Broth:
10 cups vegetable stock
1 onion, peeled and halved
1/4 cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
Soup:
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
1/2 cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
1/4 cup mung bean sprouts
1/4 cup Thai basil leaves, torn into bite-size pieces

Instructions

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.

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.

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.

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.

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

Vegetarian Pho (Vietnamese Noodle Soup)

Ingredients

Instructions

Tags

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