Vegetarian Pho with Tofu and Mushrooms

Ingredients

• 8 cups (1.9 liters) vegetable broth 8 cups (1.9 liters) vegetable broth
• 2 cinnamon sticks 2 cinnamon sticks
• 4 star anise 4 star anise
• 6 cloves 6 cloves
• 1 onion, peeled and halved 1 onion, peeled and halved
• 1-inch (2.5 cm) piece of ginger, sliced 1-inch (2.5 cm) piece of ginger, sliced
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 8 ounces (225g) rice noodles 8 ounces (225g) rice noodles
• 8 ounces (225g) firm tofu, sliced into thin strips 8 ounces (225g) firm tofu, sliced into thin strips
• 8 ounces (225g) mushrooms (such as shiitake or oyster), sliced 8 ounces (225g) mushrooms (such as shiitake or oyster), sliced
• 2 cups (120g) bean sprouts 2 cups (120g) bean sprouts
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Sliced chili peppers, for serving Sliced chili peppers, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the vegetable broth, cinnamon sticks, star anise, cloves, onion, ginger, garlic, soy sauce, and hoisin sauce. Bring to a boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld together.
2. 2.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
3. 3.
   After 30 minutes, strain the broth to remove the spices, onion, ginger, and garlic. Return the broth to the pot and keep it warm over low heat.
4. 4.
   In a separate pan, heat a little oil over medium heat. Add the tofu and mushrooms and cook until they are lightly browned and slightly crispy.
5. 5.
   Divide the cooked rice noodles among serving bowls. Top with the tofu, mushrooms, and bean sprouts.
6. 6.
   Ladle the hot broth over the noodles and garnish with Thai basil, cilantro, lime wedges, and sliced chili peppers.
7. 7.
   Serve immediately and allow each diner to customize their bowl with additional garnishes and sauces.

Treat your ingredients with care...

• Tofu — Press the tofu before slicing to remove excess moisture and improve its texture.
• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy.

Tips & Tricks

• For a spicier kick, add a few drops of Sriracha or chili sauce to the broth.
• Feel free to add other vegetables such as bok choy or sliced bell peppers for added nutrition and flavor.
• If you prefer a stronger flavor, let the broth simmer for a longer time to intensify the spices.
• Customize your bowl with additional garnishes like mint leaves, sliced onions, or fried shallots for extra texture and flavor.
• Leftover Pho can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Vegetarian Pho piping hot in individual bowls, allowing each person to garnish their bowl according to their taste preferences. Provide additional lime wedges and chili peppers on the side for those who prefer a tangier or spicier flavor.

Presentation advice

Present the Vegetarian Pho with vibrant colors by arranging the garnishes neatly on top of the noodles and broth. Sprinkle some fresh herbs on the surface for an added pop of green. Serve the soup with chopsticks and soup spoons for an authentic Vietnamese dining experience.