How To Make Vegan Pho Recipe By Tasty Food
HOW TO MAKE VEGAN PHO RECIPE BY TASTY
Here's what you need: dried shiitake mushrooms, medium white onions, large daikon radish, ginger, oil, oyster mushroom, water, salt, cinnamon stick, clove, cardamom pods, star anises, coriander seed, fennel seeds, soft tofu, rice stick noodle, red onion, bean sprout, chili pepper, lime wedge, fresh cilantro leaf
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
- In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
- Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
- Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
- About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
- Remove the spices and add the tofu to heat through, 10-15 minutes.
- Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
- Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
- Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 12 grams, Sugar 13 grams
EASY VEGAN PHO
Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha
Provided by Miriam Nice
Categories Dinner, Soup, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.
- In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.
- Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.
- Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.
Nutrition Facts : Calories 234 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium
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