|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 132g||48%|
|Dietary Fiber 46g||163%|
|*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 (minced)
- 1 white onion (sliced into very thin pieces)
- 2 carrots (peeled and sliced thinly into long disks)
- 10 broccoli florets
- 1 teaspoon ground black pepper
- 1 teaspoon fresh grated ginger
- 1 teaspoon ground cinnamon
- 2 star anise pods
- 2 to 3 heaping tablespoons sambal oelek (adjust according to spice preference)
- 2 tablespoons soy sauce or tamari, or to taste
- 1 teaspoon salt
- 8 ounces thin rice noodles
- 2 additional teaspoons soy sauce, or to taste
- 1 block extra firm tofu (12 ounces), drained and pressed until all liquid is removed
- Juice of 2 limes
- 1 cup fresh Thai basil leaves
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.