|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||16%|
|Total Sugars 6g|
|Vitamin C 28mg||139%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We love pho, especially when it's made with tofu and lots of colorful vegetables. This recipe is similar to the vegan-friendly pho you may come across at your favorite Vietnamese restaurant. The sambal oelek gives it a spicy kick, so be sure to flavor accordingly to your heat-level preference.
This makes a perfect amount for a dinner for 2, or serve as an appetizer for 4 people.
"Though there isn't a speck of meat, this hearty soup is similar in flavor to traditional pho thanks to generous amounts of spices. I used vegetable broth concentrate to make the base broth and had dinner on the table fast. Pressing the tofu before adding to the soup gives it a firmer, more satisfying texture." —Danielle Centoni
6 cups vegetable broth
2 cloves garlic, minced
1 medium white onion, very thinly sliced
1 teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
1 teaspoon ground cinnamon
2 star anise pods
2 to 3 tablespoons sambal oelek
2 tablespoons tamari, or soy sauce, more as needed
1 teaspoon salt
2 carrots, very thinly sliced crosswise
10 broccoli florets
8 ounces thin rice noodles
12 ounces extra-firm tofu, drained and pressed
3 tablespoons freshly squeezed lime juice
1/2 cup fresh Thai basil leaves, torn
Gather the ingredients.
In a large pot over medium-high heat, combine the vegetable broth, garlic, onion, pepper, ginger, cinnamon, anise pods, sambal oelek, 2 tablespoons tamari, and the salt. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
Add the carrots and broccoli. Continue to cook until the carrots are slightly tender and the broccoli is bright green, about 5 minutes more. Keep the cook time short to keep the veggies crunchy.
In a separate, medium pot, cook the rice noodles according to the package instructions.
Rinse very well in cold water to remove any extra starch and drain.
Toss the noodles with the 2 teaspoons tamari. Divide among serving bowls: 2 large bowls for a main course, or 4 medium bowls for a starter.
Slice tofu into 20 even squares. Divide evenly among the bowls.
Divide the broth and vegetables between the bowls. Top each bowl with lime juice and fresh Thai basil leaves.
To remove excess liquid from the tofu, drain first, then gently wrap and press the block in a clean kitchen towel.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat quickly over medium heat until the desired temperature is reached.
- You can also freeze this soup once combined. Freeze soup in an airtight container and thaw in the refrigerator before reheating. Freeze soup for up to 2 months.
This recipe comes from the book Great Gluten-Free Vegan Eats from Around the World and is shared with permission from the publisher.