|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 5g||18%|
|Total Sugars 6g|
|Vitamin C 33mg||165%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We love pho, especially when it's made with tofu and lots of colorful vegetables. This recipe is similar to the vegan-friendly pho you may come across at your favorite Vietnamese restaurant. The sambal oelek gives it a spicy kick, so be sure to flavor accordingly to your heat-level preference.
This makes a perfect amount for a dinner for 2, or serve as an appetizer for 4 people.
6 cups vegetable broth
2 cloves garlic
1 medium white onion
10 broccoli florets
1 teaspoon ground black pepper
1 teaspoon grated ginger root
1 teaspoon ground cinnamon
2 star anise pods
3 tablespoons sambal oelek
2 tablespoons tamari
1 teaspoon salt
8 ounces rice noodles
2 teaspoons soy sauce
12 ounces tofu
lime juice from 2 limes
1 cup fresh thai basil
Gather the ingredients.
In a large soup pot over medium-high heat, combine the vegetable broth, garlic, onion, carrots, broccoli, black pepper, ginger, cinnamon, anise pods, sambal oelek, 2 tablespoons soy sauce, and 1 teaspoon salt. Bring to a boil and then reduce heat to low.
Simmer gently, just until the broccoli is bright green in color and slightly tender. Do not overcook or else you will have mushy vegetables. Keep the cook-time short and the veggies crunchy.
In a separate, medium-sized pot, cook the thin rice noodles according to the package's instructions.
Once cooked, rinse very well in cold water to remove any extra starch and drain.
Toss the noodles with the 2 teaspoons soy sauce and then divide among serving bowls: 2 large bowls or 4 medium-sized bowls.
Slice the drained and pressed tofu into 20 even squares. Divide evenly among the 2 or 4 serving bowls and place on top of the cooked rice noodles.
Gently pour the broth and vegetables over the tofu and noodles. Top each bowl with lime juice and fresh Thai basil leaves.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat quickly over medium heat until the desired temperature is reached.
- You can also freeze this soup once combined. Freeze soup in an airtight container and thaw in the refrigerator before reheating. Freeze soup for up to 2 months.
This recipe comes from the book Great Gluten-Free Vegan Eats from Around the World and is shared with permission from the publisher.