Vegan Pho - Vietnamese Noodle Soup

Ingredients

• Onions

  Raw

  1 medium or 110g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  3 tbsp or 16g

• Cinnamon

  Spices, ground

  100g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Anise Star

  Castella

  300g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Vegetable Broth

  From bouillons. Low sodium

  100g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice wine vinegar

  100g

• Carrots

  Raw

  1 medium or 61g

• Broccoli

  Raw

  50g

• Mushrooms

  Shiitake, raw

  10 mushroom or 190g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Tofu

  Raw, firm, prepared with calcium sulfate

  11 ⅜ oz or 323g

Directions

1. In a medium pot on high heat, place the onion, shallots, garlic, ginger, cinnamon stick, peppercorns, cloves, and star anise and dry roast until fragrant, about 2 minutes, stirring continuously.
2. Then add the oil and continue to sauté for another 60 seconds before adding the water and crushing in the vegetable bouillon cube. Bring to a boil, then reduce to a simmer, partially cover and cook for 25 min to allow the flavours to meld.
3. To prepare the tofu, heat the oil in a large pan on high heat, and sprinkle salt to evenly cover the base of the pan.
4. Add the sliced tofu to the pan, decrease the heat to medium-high and do not disturb until golden, about 5 - 8 minutes. Then flip and allow the other side to cook; again, do not disturb until golden, about 5 minutes. Disturbing the tofu too much while they cook can cause them to crumble. Remove from heat and set aside.
5. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce, vinegar, carrot, broccoli and mushrooms, and partly cover, allowing to simmer for about 5 minutes.
6. While the veggies cook, add the rice noodles to a pot or large bowl on high heat and cover with boiling water. Allow the noodles to sit in the hot water until al dente, about 1 minute. Drain and set aside.
7. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl with desired garnishes. Serve immediately and enjoy while hot!
8. Notes Variation: use edamame as a plant-based protein to save time compared to frying the tofu. If adding edamame, add at the same time as the carrots.
9. Storage This soup is best enjoyed immediately. Leftovers can be stored in an airtight container for up to 1 day and reheated before serving.
10. Recipe by: Pick Up Limes (source: https://www.pickuplimes.com/recipe/vegan-pho-vietnamese-noodle-soup-258)

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