Are you craving the comforting flavors of pho noodle soup but want to keep it vegetarian? Look no further! This vegetarian pho noodle soup recipe will satisfy your cravings without compromising on taste. With its aromatic broth, tender rice noodles, and an array of fresh vegetables, this pho will warm you up from the inside out.
Pho, the beloved Vietnamese noodle soup, is known for its rich beef broth. However, our vegetarian version offers a satisfying alternative without sacrificing the signature flavors. Our broth is simmered with fragrant spices, herbs, and vegetables, creating a savory and umami-packed base.
The vegetables in this pho are a vibrant cast of characters. Carrots and celery add sweetness and crunch, while green onions provide a refreshing bite. Bok choy and mushrooms contribute a delicate earthiness, and tofu puffs soak up all the delicious broth. The finished soup is a symphony of flavors and textures, sure to delight vegetarians and meat-eaters alike.
How To Make Vegetarian Pho Noodle Soup
Making vegetarian pho noodle soup is a surprisingly straightforward process. Here’s a breakdown of the ingredients, equipment, and steps involved:
Ingredients:
- Vegetable broth
- Ginger
- Garlic
- Star anise
- Cloves
- Cinnamon stick
- Carrots
- Celery
- Green onions
- Bok choy
- Mushrooms
- Tofu puffs
- Rice noodles
- Lime wedges
- Fresh cilantro
- Hoisin sauce
- Sriracha
Equipment:
- Large pot
- Colander
- Measuring cups and spoons
- Knife
- Ladle
Step-by-Step Instructions:
- In a large pot, combine vegetable broth, ginger, garlic, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 30 minutes, or until fragrant.
- While the broth simmers, prepare the vegetables. Peel and slice the carrots and celery. Thinly slice the green onions, bok choy, and mushrooms. Cut the tofu puffs into bite-sized pieces.
- Once the broth is done simmering, add the carrots, celery, and green onions. Bring back to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are slightly softened.
- Add the bok choy, mushrooms, and tofu puffs. Simmer for an additional 5 minutes, or until the vegetables are tender but still have a bit of a bite.
- Meanwhile, cook the rice noodles according to the package directions. Once cooked, drain the noodles and rinse them with cold water.
- To serve, divide the noodles among serving bowls. Ladle the hot broth and vegetables over the noodles. Top with lime wedges, fresh cilantro, hoisin sauce, and Sriracha, to taste.
Tips or Possible Variation of Vegetarian Pho Noodle Soup
To enhance the flavor of your vegetarian pho noodle soup, consider adding a splash of soy sauce or fish sauce. For a spicier kick, add more Sriracha or thinly sliced jalapeños.
Feel free to experiment with different vegetables in your pho. Some popular additions include bell peppers, corn, and snap peas. You can also add leafy greens such as spinach or watercress for an extra dose of vitamins.
To make a vegan version of this pho noodle soup, substitute the tofu puffs with tempeh or seitan, and make sure all the other ingredients are vegan-friendly.
Vegetarian pho noodle soup is a delicious, comforting, and customizable dish that can be enjoyed by all. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this pho is sure to become a favorite. So gather your ingredients, fire up the stove, and prepare yourself for a taste of Vietnamese culinary heaven.
