How To Make Vegan Pho
Warm up your soul with this aromatic Vegan Pho, a delightful twist on the classic Vietnamese noodle soup. Packed with flavorful spices and fresh veggies, this comforting dish will leave you craving more!
Instructions
- 1
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.
- 2
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.
- 3
Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
- 4
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.
- 5
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.
- 6
Remove the spices and add the tofu to heat through, 10-15 minutes.
- 7
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.)
- 8
Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
- 9
Garnish with red onion, bean sprouts, chile peppers, a squeeze of lime, and cilantro.
- 10
Enjoy!
Recipe from tasty.co
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Ingredients (21)
- •20 dried shiitake mushrooms
- •4 medium white onions, tops and bottoms cut off, peeled, halved crosswise
- •1 large daikon, peeled and cut into 1-inch thick rounds
- •6 inches of ginger, peeled, sliced into coins
- •1 tablespoon oil
- •3 cups oyster mushrooms, sliced into 2-inch pieces
- •12 cups water
- •Salt, to taste
- •1 cinnamon stick or piece of cassia bark
- •1 teaspoon cloves
- •5-6 cardamom pods
- •5-6 pieces of star anise
- •1 tablespoon coriander seeds
- •1 teaspoon fennel seeds
- •1 400-gram package of soft tofu, drained and sliced into 1-inch pieces, or fried tofu, sliced
- •cooked rice stick noodles
- •Sliced red onion
- •Bean sprouts, washed well
- •Thinly sliced chili peppers
- •Lime wedges
- •Cilantro leaves