Vegetable Pho
Vegetable Pho is a Vietnamese soup of medium difficulty, ready in about 50 minutes and enough for 4 servings. Rice noodles, firm tofu and vegetable broth carry the flavour. The cooking is mostly simmering and frying. It is vegetarian and vegan. It is on the lighter side, at about 320 calories and 10 g of protein per serving.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
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Ingredients
For 4 servings
- 250 grice noodles
- 200 gfirm tofu
- 1½ lvegetable broth
- 3star anise
- 1cinnamon stick
- 50 gfresh ginger
- 150 gbean sprouts
- 1 handfulfresh Thai basil
- 3 tbspsoy sauce
- 2limes
Instructions
- Char the ginger by halving it and placing cut-side down in a dry skillet over high heat until blackened, about 5 minutes.
- In a large pot, combine vegetable broth, charred ginger, star anise, cinnamon stick, and soy sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Cook rice noodles according to package directions. Drain and divide among four bowls.
- Slice firm tofu into thin strips and pan-fry until golden. Place on top of the noodles.
- Strain the broth and ladle over noodles and tofu. Top with bean sprouts, fresh Thai basil, and lime wedges.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 10 g
- Fat
- 6 g
- Carbs
- 58 g
Approximate values for one serving.
About this recipe
- Cuisine: Vietnamese
- Dish type: Soup
- Diet: vegetarian, vegan
- In cookbook: Meatless Mains
