VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
A vegetarian version of this tasty Vietnamese noodle soup.
Provided by Annette Marcelo
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h34m
Yield 6
Number Of Ingredients 18
Steps:
- Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
- Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
- Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
- Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
- Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 77.7 g, Fat 12.6 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 1.9 g, Sodium 1208.8 mg, Sugar 2.7 g
VEGETARIAN PHO
Broth and reconstituted shitakes can be made and stored in the refrigerator up to 3 days ahead of time, or the freezer up to 3 months. Gently reheat over medium before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h
Number Of Ingredients 19
Steps:
- Gather dried shitakes in double-lined cheesecloth and tie-off with kitchen twine. Place in a large pot. Add fresh shitake stems, quartered carrots, garlic and cilantro stems.
- Toast cinnamon, cloves, star anise, coriander, fennel and black peppercorns in a small skillet over medium-high, stirring, until fragrant, about 2 minutes. Transfer to pot.
- Preheat broiler. Place onions, halved shallots and halved ginger on a rimmed baking sheet. Broil, turning occasionally, until very charred in spots, 10 to 15 minutes. Transfer to pot.
- Add 16 cups water and season with 2 tablespoons salt. Bring to a simmer over medium-high, skim foam and reduce heat to maintain a low simmer. Cook until broth is reduced by just under half, about 1 hour.
- Remove cheesecloth and reserve dried mushroom caps, then pour broth through a fine mesh strainer lined with cheesecloth. Check seasoning; broth should be well-seasoned.
- Meanwhile, slice fresh shitake caps into 1/2-inch-thick slices. Heat oil over medium-high in a medium nonstick skillet until shimmering. Add mushroom slices and cook until softened and golden brown, about 7 minutes. Add finely chopped ginger and shallot, and cook, stirring, until fragrant, about 1 minute. Add hoisin and stir to coat. Transfer mushroom slices to a bowl to cool slightly.
- Pour boiling water over noodles in a large baking dish or bowl. Let soak 5 minutes, stirring with tongs to release starches, then drain. Repeat, let soak until al dente, about 5 minutes more; drain. Divide among bowls along with reconstituted shitake caps, shitake slices, and julienned carrots. Pour hot broth over noodles and serve with toppings, as desired.
VEGETARIAN PHO
Check out this vegetarian pho with broth made from soy sauce and a blend of spices like star anise and cinnamon.
Provided by Mark Bittman
Categories Dinner Vegetarian Soup/Stew Noodle Winter
Yield 4 servings
Number Of Ingredients 31
Steps:
- Vegetable Stock
- Put the oil in a large pot over medium heat. When it's hot, add the carrots, celery, onion, potatoes, garlic, and mushrooms. Sprinkle with salt and pepper, cover, and cook, undisturbed, until you hear the vegetables sizzle, 3 to 5 minutes. Uncover, stir once or twice, and cook, stirring only enough to prevent burning until the vegetables release their liquid and begin to brown, 15 to 20 minutes. (If you have more time, keep going another 15 to 20 minutes or until they're even darker.)
- Add 10 cups water, the parsley, and the bay leaves. Bring to a boil, then adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes depending how much time you can spare.
- Strain through a fine-mesh strainer. Taste and adjust the seasoning before using or cooling and storing.
- Pho
- Put the oil in a large pot over medium heat. When it's hot, add the onion, garlic, and ginger. Sprinkle with some salt and the sugar and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the star anise, cinnamon, bay leaves, and peppercorns and stir until warm and fragrant, no more than a minute. Add the stock, soy sauce, vinegar, half the cilantro (save therest for garnish), mushrooms, and 1 cup water. Bring to a boil, then lower the heat so the stock bubbles gently. Cook, partially covered, until you are happy with the concentration of flavor, 30 to 60 minutes.
- Put the rice vermicelli in a large bowl, sprinkle with salt, and cover with the boiling water. Soak until the noodles are barely tender; start checking after 3 minutes. Drain the noodles, then rinse them and the bowl with cold water to cool down. Return the noodles to the bowl, add enough cold water to cover, and let sit until you're ready to serve.
- Strain the broth through a fine-meshed strainer, return it to the pot, and keep at a gentle bubble. Taste and adjust the seasoning, adding more soy sauce if you'd like. (You can make the broth to this point, cool, and store it in the refrigerator for several days or the freezer for a few months. Return it to a boil and keep hot until time to serve.)
- Prepare any additional toppings from the list that follows (or whatever else you'd like) and put them in bowls or platters. Drain the noodles and divide them among big bowls; ladle some broth over the noodles. Garnish with the scallions, limes, and sprigs of the reserved cilantro. Top the soup with other additions as you like.
EASY VEGAN PHO
Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha
Provided by Miriam Nice
Categories Dinner, Soup, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.
- In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.
- Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.
- Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.
Nutrition Facts : Calories 234 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium
VEGETARIAN PHO
Make and share this Vegetarian Pho recipe from Food.com.
Provided by spatchcock
Categories Clear Soup
Time 10h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.
- While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.
- When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.
Nutrition Facts : Calories 468.3, Fat 0.8, SaturatedFat 0.2, Sodium 969.9, Carbohydrate 106.3, Fiber 4.1, Sugar 3.5, Protein 7.9
BASIC VEGETARIAN PHO
I adapted this Asian pho dish from a traditional Hmong recipe for my vegetarian fiance. The broth is very basic and then each person seasons and garnishes it according to their individual tastes. There is no right way to season and garnish this dish. Be creative and feel free to add your own twist. For flavoring, use red pepper paste, soy sauce, teriyaki sauce, and sesame oil.
Provided by LindsayRose5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
- Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
- Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 71.3 g, Fat 9.3 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 1.6 g, Sodium 1669.2 mg, Sugar 10.3 g
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
From Sally Bernstien's article on Vietnamese food in the Vegetarian Journal[March/April 2000]. "I'm pleased to report that experiencing a vegetarian Vietnam is possible. Armed with a tourist phrasebook, a healthy appreciation of local markets, and a willingness to be considered highly eccentric by the Viet-namese, I enjoyed such delicacies as a vegetarian version of pho, the fabled Vietnamese noodle and meat soup..."
Provided by That is Dr House to
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Tear greens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.
- Make the broth then when it has simmered for about 10 minutes, soak the noodles.
- To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
- Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
- Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.
- Serve the lime, chili rounds and salt and pepper on the side.
- Broth: Makes 8 cups.
- Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
- Char the ginger on all sides and add to the stock.
- Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.
- Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.
Nutrition Facts : Calories 304.3, Fat 0.6, SaturatedFat 0.1, Sodium 143.9, Carbohydrate 69.7, Fiber 2.6, Sugar 2.4, Protein 4
More about "vegetarian pho recipes"
VEGETARIAN PHO RECIPE (VIETNAMESE NOODLE SOUP)
From cookieandkate.com
4.6/5 (104)Total Time 50 minsCategory SoupCalories 237 per serving
- Warm a medium soup pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
PHO DAM - 110 PHOTOS & 77 REVIEWS - VIETNAMESE
From yelp.com
373 Yelp reviewsLocation 2025 N Dobson Rd Chandler, AZ 85224
VEGETARIAN PHO - BETTER THAN BOUILLON
From betterthanbouillon.com
THE FACTS ABOUT VEGETARIAN PHO OR PHO CHAY
From lovingpho.com
VEGETARIAN PHO RECIPE
From vegetariantimes.com
VEGETARIAN PHO | SOUP RECIPES | SBS FOOD
From sbs.com.au
VEGETARIAN PHO WITH SHIITAKE | SOUP RECIPES | SBS FOOD
From sbs.com.au
QUICK VEGETARIAN PHO RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
VEGETARIAN PHO RECIPE - TODAY'S PARENT
From todaysparent.com
VEGAN PHO - VEGAN HEAVEN
From veganheaven.org
VEGETARIAN PHO SOUP (VIETNAMESE NOODLE SOUP) - MY …
From myfoodstory.com
VEGETARIAN PHO | ASIAN INSPIRATIONS
From asianinspirations.com.au
EASY VEGAN PHO RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
VEGETARIAN PHO - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
VEGETARIAN PHO | A-SHA FOODS USA
From ashadrynoodle.com
VEGAN PHO WITH TOFU (VIETNAMESE NOODLE SOUP)
From seitanbeatsyourmeat.com
VEGETARIAN PHO NOODLE SOUP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
VEGAN PHO - SIMPLE VEGAN BLOG
From simpleveganblog.com
VEGETARIAN PHO | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
VEGETARIAN PHO - QUALITYGREENS.COM
From qualitygreens.com
VEGAN PHO - IVU - INTERNATIONAL VEGETARIAN UNION
From ivu.org
IS PHO VEGAN? (PLUS BEST VEGAN PHO ALTERNATIVES)
From yourveganjourney.com
WHAT’S COOKIN’?: VEGETARIAN PHO - THEJETSETFAMILY
From jetsetfam.com
HOW TO MAKE VEGETARIAN PHO (WITH PICTURES) - WIKIHOW
From wikihow.com
VEGAN-FRIENDLY DISHES YOU CAN ORDER AT TORONTO PHO
From torontopho.com
AFTER YEARS OF TINKERING, I FINALLY DEVELOPED A VEGAN PHO THAT …
From bonappetit.com
VEGAN PHO (VIETNAMESE NOODLE SOUP) | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
VEGETARIAN PHO | VEGAN & VEGETARIAN RECIPES | QUORN
From quorn.us
SIMPLE VEGAN PHO - THE SIMPLE VEGANISTA
From simple-veganista.com
VEGETARIAN PHO | MEAT-FREE RECIPES | QUORN
From quorn.sg
EASY VEGETARIAN PHO RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
VEGETARIAN PHO | MEAT-FREE RECIPES | QUORN
From quorn.co.uk
MAY 2022: FIND NEARBY VEGAN PHO REVIEWS - YELP
From yelp.com
PHở CHAY - VEGETARIAN PHO - HELEN’S RECIPES OFFICIAL WEBSITE
From helenrecipes.com
VEGETARIAN PHO | MEAT-FREE RECIPES | QUORN
From quorn.ie
VEGETARIAN PHO WITH SHIITAKE MUSHROOMS MEAL KIT DELIVERY
From makegoodfood.ca
HOMEMADE VEGAN VIETNAMESE PHO - THE VIET VEGAN
From thevietvegan.com
VEGAN PHO RECIPE | BON APPéTIT
From bonappetit.com
VEGAN PHO RECIPE TO RULE THEM ALL | VIETNAMESE SOUP …
From youtube.com
VEGETARIAN PHO - LEMONSFORLULU.COM - FOOD AND RECIPE BLOG
From lemonsforlulu.com
VEGETARIAN PHO RECIPE [EASY + DELICIOUS] - THE HEALTHY MAVEN
From thehealthymaven.com
#course #main-ingredient #cuisine #preparation #occasion #clear-soups #soups-stews #vegetables #asian #vietnamese #easy #vegan #vegetarian #dietary #pasta-rice-and-grains #taste-mood #savory #3-steps-or-less
You'll also love