Vegetarian Pho

You know how when you try something new, you have no idea if it's going to work out or not? That's how I felt making this recipe. I love Vietnamese food, but I don't know how to make it. I thought the only way I would get to eat it is in a restaurant. Turns out, making a beautiful and delicious bowl of pho isn't too difficult. 

original recipe via ohmyveggies.com and food.com 

I do not know how to pronounce "pho" except that I always say it wrong. People have told me that it's more like "phuh" but I still can't say it right. Anyway. This recipe uses a lot more ingredients than my usual soups, but oh is it worth it.  

Grocery list items:

tofu 

mushrooms 

bean sprouts 

scallions 

basil 

ginger root

cilantro 

lime 

hoisin sauce 

jalapeño 

shirataki noodles 

I decided to use shirataki noodles because they're just so much easier to work with than rice sticks. They don't clump together, they're pre-prepared and everything. But feel free to substitute for more authenticity. Also, make sure you get extra firm tofu. That's pretty much what I always use for cooking. 

Vegetarian Pho 

1 onion, quartered

4 garlic cloves, sliced

1 inch ginger, grated 

1 tsp cinnamon 

1/2 tsp star anise powder 

1/4 tsp cloves 

6 - 8 cups vegetable stock (or water mixed with veggie bouillon) 

3 tbsp soy sauce

8 oz extra firm tofu, cut into bite-sized pieces  

1 package shirataki noodles, drained and rinsed

8 oz mushrooms (any kind)

2 tsp sesame oil 

2 tbsp hoisin sauce 

6 scallions, chopped 

1 cup bean sprouts 

1 small handful basil 

1 small handful cilantro 

1 jalapeño, sliced and de-seeded for less heat

1 lime, cut into wedges 

sriracha, to taste

Start your prep by doing all your chopping and washing, etc. Then put your onions, grated ginger, garlic, and spices in a pot. Dry roast, stirring well until they become fragrant and a little charred. Add the stock and soy sauce, and bring to a boil. Then lower your stock to a simmer for 25 minutes. Start your other ingredients while you wait. 

In a large pan, dry fry your tofu. Cook about 3-5 minutes per side, or when they are brown and crispy on the outside. Remove from pan and set aside to start the mushrooms. 

Slice the mushrooms and add them to the pan with the sesame oil. Sauté until they are tender and release some of their liquid, about 8 minutes.

Add hoisin sauce, stirring to coat. Remove from heat and keep warm. 

Your other toppings just need to be rinsed and chopped to bite size. To serve, strain the stock and serve individual portions to each bowl. Add noodles, tofu, mushrooms, bean sprouts, cilantro, basil, scallions, jalapeño, and a slice of lime to each portion. 

Feel free to drizzle with hoisin sauce and sriracha. Just watch out, because a slice or two of jalapeño and it got spicy, fast. Enjoy!

Vegetarian Pho

1 onion, quartered

4 garlic cloves, sliced

1 inch ginger, grated 

1 tsp cinnamon 

1/2 tsp star anise powder 

1/4 tsp cloves 

6 - 8 cups vegetable stock (or water mixed with veggie bouillon) 

3 tbsp soy sauce

8 oz extra firm tofu, cut into bite-sized pieces  

1 package shirataki noodles, drained and rinsed

1 tbsp olive oil 

8 oz mushrooms (any kind, I used cremini) 

2 tsp sesame oil 

2 tbsp hoisin sauce 

6 scallions, chopped 

1 cup bean sprouts 

1 small handful basil 

1 small handful cilantro 

1 jalapeño, sliced and de-seeded for less heat

1 lime, cut into wedges 

sriracha, to taste

Directions:
1. Dry roast onion, garlic, ginger, and spices until fragrant and slightly charred.
2. Add vegetable stock and soy sauce and bring to a boil, then lower to simmer for 25 minutes.

3. Dry fry tofu in a large pan until brown and crispy, about 5 minutes a side. Remove and set aside

4. Slice and sauté mushrooms in olive oil until liquid is released, about 8 minutes.

5. Add hoisin sauce and sesame oil and cook another minute, stirring to coat.  

6. Prepare toppings by rinsing shirataki noodles and chopping scallions, basil, cilantro, jalapeño and lime.

7. Strain broth into individual bowls, then add noodles and other toppings. 

8. Drizzle with sriracha and hoisin sauce if desired, and serve immediately.