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Vegan Pho (Tofu Noodle Soup)

Mikkel

Addicted Poster
Pho (Vietamese noodle soup).



6 cups (1.4 l) vegetable broth
2 gloves garlic, minced
1 white onion, slived very thin
2 carrots, peeled an sliced into long disks
10 broccoli florets
1 tsp black pepper
1 ts fresh grated ginger
1 ts ground cinnamon
2 star anise pods
2-3 heaping tbsp samba lek
2 tbs glutenfree soy sause
1 ts salt

6 ounces (225 g) thai rice noodles

1 block tofu (340 g), drained and pressed well for at least 3 houers

Juice of 1 lime
1 cup fresh Thai basil leaves

1. Mix all ingredients in a large pot over medium-high heat. Bring to boil and simmer gently util the broccoli is tender (3-5 minutes - do not overcook).

2. In a seperate pot, cook the rice noodles according to the package. Rinse very well in cold water to remove starch. Toss with soy sause.

3. Cut the tofu into 20 even squares.

4. Serve in a bowl with first adding the noodles. Then pour broth and vegetabiles at top of it and top with tofu, lime juice and basil leaves.




The recepie is from this book:

 

Tom

Addicted Poster
Yep- garlic should be its own food group. I don't know if I'd like the star anise in this though, and I don't know what samba lek tastes like.
 

SuicideBlonde

Adorkable rockstar!
I do something like this, but I add pickled jalapenos and bean sprouts on top after cooked and plated. I sometimes use miso paste for the broth.
 
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