Vegan Zucchini Noodle Pho

Introduction
Tonight's dinner features a delightful Vegan Zucchini Noodle Pho, a light yet flavorful dish perfect for a refreshing evening meal. This dish combines the aromatic spices typical of Vietnamese pho with the crisp, fresh appeal of zucchini noodles, creating a vegan delight that's both satisfying and healthy.
Ingredients
- 2 large zucchinis, spiralized into noodles
- 4 cups vegetable broth
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 star anise
- 1 cinnamon stick
- 2 tablespoons soy sauce
- 1 lime, juiced
- 1 cup tofu, firm, cubed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onions, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons hoisin sauce (optional)
- Chili peppers, sliced (optional for garnish)
- Bean sprouts (for garnish)
Instructions
- In a large pot, bring the vegetable broth to a boil. Add onion, garlic, ginger, star anise, and cinnamon stick. Simmer for 20 minutes to infuse the broth with flavors.
- Add the soy sauce and lime juice to the broth and stir well.
- Add the tofu cubes to the broth and let simmer for an additional 5 minutes.
- Place spiralized zucchini noodles into bowls.
- Remove the star anise and cinnamon stick from the broth, then pour the hot broth over the zucchini noodles in each bowl.
- Garnish with cilantro, green onions, basil, hoisin sauce, chili peppers, and bean sprouts. Serve hot.
Enjoy this light, aromatic Vegan Zucchini Noodle Pho, perfect for a soothing dinner. Pair it with a side of fresh spring rolls for a complete meal that's sure to impress!
Hiroshi
Nutritionfacts | Calories: 150 per serving, Fat: 4g, Carbohydrates: 20g, Protein: 10g |
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Preparation Time | 35 minutes |
Allergy Information | Soy, Gluten (optional hoisin sauce) |