Vegan Zucchini Noodle Pho

Elegant vegan zucchini noodle Pho in a clear broth with fresh herbs and side of spring rolls, in a serene, well-lit setting.
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

  1. 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.
  2. Add the soy sauce and lime juice to the broth and stir well.
  3. Add the tofu cubes to the broth and let simmer for an additional 5 minutes.
  4. Place spiralized zucchini noodles into bowls.
  5. Remove the star anise and cinnamon stick from the broth, then pour the hot broth over the zucchini noodles in each bowl.
  6. 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

Additional Information
NutritionfactsCalories: 150 per serving, Fat: 4g, Carbohydrates: 20g, Protein: 10g 
Preparation Time35 minutes 
Allergy InformationSoy, Gluten (optional hoisin sauce)