BASIC VEGETARIAN PHO RECIPE | ALLRECIPES
I adapted this Asian pho dish from a traditional Hmong recipe for my vegetarian fiance. The broth is very basic and then each person seasons and garnishes it according to their individual tastes. There is no right way to season and garnish this dish. Be creative and feel free to add your own twist. For flavoring, use red pepper paste, soy sauce, teriyaki sauce, and sesame oil.
Provided by LindsayRose5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
- Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
- Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.
Nutrition Facts : Calories 386.9 calories, CarbohydrateContent 71.3 g, FatContent 9.3 g, FiberContent 4.8 g, ProteinContent 7.5 g, SaturatedFatContent 1.6 g, SodiumContent 1669.2 mg, SugarContent 10.3 g
VEGETARIAN PHO RECIPE RECIPE | EPICURIOUS
Check out this vegetarian pho with broth made from soy sauce and a blend of spices like star anise and cinnamon.
Provided by Mark Bittman
Total Time 1 hour
Yield 4 servings
Number Of Ingredients 30
Steps:
- Put the oil in a large pot over medium heat. When it's hot, add the carrots, celery, onion, potatoes, garlic, and mushrooms. Sprinkle with salt and pepper, cover, and cook, undisturbed, until you hear the vegetables sizzle, 3 to 5 minutes. Uncover, stir once or twice, and cook, stirring only enough to prevent burning until the vegetables release their liquid and begin to brown, 15 to 20 minutes. (If you have more time, keep going another 15 to 20 minutes or until they're even darker.)
- Add 10 cups water, the parsley, and the bay leaves. Bring to a boil, then adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes depending how much time you can spare.
- Strain through a fine-mesh strainer. Taste and adjust the seasoning before using or cooling and storing.
- Put the oil in a large pot over medium heat. When it’s hot, add the onion, garlic, and ginger. Sprinkle with some salt and the sugar and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the star anise, cinnamon, bay leaves, and peppercorns and stir until warm and fragrant, no more than a minute. Add the stock, soy sauce, vinegar, half the cilantro (save therest for garnish), mushrooms, and 1 cup water. Bring to a boil, then lower the heat so the stock bubbles gently. Cook, partially covered, until you are happy with the concentration of flavor, 30 to 60 minutes.
- Put the rice vermicelli in a large bowl, sprinkle with salt, and cover with the boiling water. Soak until the noodles are barely tender; start checking after 3 minutes. Drain the noodles, then rinse them and the bowl with cold water to cool down. Return the noodles to the bowl, add enough cold water to cover, and let sit until you’re ready to serve.
- Strain the broth through a fine-meshed strainer, return it to the pot, and keep at a gentle bubble. Taste and adjust the seasoning, adding more soy sauce if you’d like. (You can make the broth to this point, cool, and store it in the refrigerator for several days or the freezer for a few months. Return it to a boil and keep hot until time to serve.)
- Prepare any additional toppings from the list that follows (or whatever else you’d like) and put them in bowls or platters. Drain the noodles and divide them among big bowls; ladle some broth over the noodles. Garnish with the scallions, limes, and sprigs of the reserved cilantro. Top the soup with other additions as you like.
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VEGETARIAN PHO WITH TOFU | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 85 minutes
Cuisine Thai
Calories 248 calories per serving
To make the broth, char the onion and ginger over an open flame on the hob until they have started to blister and blacken.
Put the cinnamon stick, star anise and coriander seeds in a large stock pot and toast over a medium heat for 2-3 minutes until the spices release their aroma. Add the burnt onion and ginger to the pan, followed by the stock, dried mushrooms and soy sauce. Bring to the boil, cover with a lid and then leave to simmer gently for 1 hour. Add the lime juice and keep warm.
Meanwhile, heat the oil in a medium frying pan and cook the tofu for 5 minutes, turning until it’s browned on all sides. Remove and set aside. Add the mushrooms to the pan and stir fry for 2-3 minutes until soft. Remove and set aside.
Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 3 minutes, until cooked, then drain.
Divide the noodles between four bowls. Divide the tofu, mushrooms, pak choi, spring onions and chilli evenly between the bowls, and then ladle over the hot stock. Garnish with lime wedges and a drizzle of sriracha for extra heat.
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