Vietnamese-Inspired Vegan Pho
Introduction
Tonight's recipe is a soothing and aromatic Vietnamese-inspired Vegan Pho that promises to warm your soul and tantalize your taste buds. Perfect for a relaxed dinner, this dish combines the delicate flavors of star anise and cinnamon with fresh vegetables and silky tofu.
Ingredients
- 1 liter vegetable broth
- 2 star anise
- 1 cinnamon stick
- 2 cloves garlic, minced
- 1 inch fresh ginger, sliced
- 200g firm tofu, pressed and cut into cubes
- 100g rice noodles
- 1 carrot, thinly sliced
- 1 head bok choy, chopped
- 200g mushrooms, sliced
- 1 small onion, thinly sliced
- Fresh cilantro, basil, and mint for garnish
- Lime wedges for serving
- Soy sauce, to taste
- Sriracha sauce (optional, for heat)
Instructions
- In a large pot, add the vegetable broth, star anise, cinnamon stick, garlic, and ginger. Bring to a boil and then simmer for about 20 minutes to infuse the flavors.
- In a separate pot, cook the rice noodles according to package instructions, then drain and set aside.
- Add tofu, carrot, bok choy, mushrooms, and onion to the broth. Cook for about 10 minutes, or until the vegetables are tender and the tofu is heated through.
- Remove the star anise and cinnamon stick from the broth.
- To serve, place a portion of noodles in each bowl, then ladle the hot broth and vegetables over the noodles. Garnish with fresh herbs and lime wedges. Add soy sauce and sriracha to taste.
Enjoy this comforting bowl of Vegan Pho as a peaceful end to your day. It's not only delicious but also a nourishing choice that supports a healthy lifestyle. Serve with a squeeze of lime and fresh herbs for an extra burst of flavor.
Hiroshi
| Nutritionfacts | Calories: 350, Fat: 5g, Carbohydrates: 50g, Protein: 20g |
|---|---|
| Preparation Time | 40 minutes |
| Allergy Information | Soy, Gluten |