VEGGIE PHO BROTH RECIPES

Name: Simple Vegetarian Pho Broth
Total time: 2 h 10 min
Yield: 2 1/2 quarts, serving 6
Cuisine: vietnamese
Ingredients: 1 large onion (about 1/2 pound), peeled and quartered; 1 3-inch piece of fresh ginger; 3 quarts water; 1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices; 2 medium turnips (about 10 ounces), peeled and cut in wedges; 1 pound carrots (3 large), peeled and sliced thick; 2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes; 1 head of garlic, cut in half; 2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced; Salt to taste; 1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar; 6 star anise pods; 5 whole cloves; 1 tablespoon black peppercorns; A 2- to 3-inch cinnamon stick; 1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

SIMPLE VEGETARIAN PHO BROTH RECIPE - NYT COOKING

Simple Vegetarian Pho Broth Recipe - NYT Cooking image

The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.

Provided by Martha Rose Shulman

Total Time 2 hours 10 minutes

Yield 2 1/2 quarts, serving 6

Number Of Ingredients 16

Ingredients

1 large onion (about 1/2 pound), peeled and quartered
1 3-inch piece of fresh ginger
3 quarts water
1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
2 medium turnips (about 10 ounces), peeled and cut in wedges
1 pound carrots (3 large), peeled and sliced thick
2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
1 head of garlic, cut in half
2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
Salt to taste
1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
6 star anise pods
5 whole cloves
1 tablespoon black peppercorns
A 2- to 3-inch cinnamon stick
1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

Steps:

Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Nutrition Facts : @context http//schema.org, Calories 6, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 88 milligrams, SugarContent 0 grams, TransFatContent 0 grams

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP) RECIPE | ALLRECIPES

Vegetarian Pho (Vietnamese Noodle Soup) Recipe | Allrecipes image

A vegetarian version of this tasty Vietnamese noodle soup.

Provided by Annette Marcelo

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 1 hours 34 minutes

Prep Time 30 minutes

Cook Time 1 hours 4 minutes

Yield 6 bowls

Number Of Ingredients 18

Ingredients

10 cups vegetable stock
1 onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
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
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Steps:

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.

Nutrition Facts : Calories 483.1 calories, CarbohydrateContent 77.7 g, FatContent 12.6 g, FiberContent 5.1 g, ProteinContent 16.6 g, SaturatedFatContent 1.9 g, SodiumContent 1208.8 mg, SugarContent 2.7 g

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