Easy Vegan Pho
Ingredients
- 10 oz rice noodles
- 1 tablespoon whole black peppercorn
- 1 tablespoon coriander seed
- 4 pods whole star anise
- 1 piece fresh ginger, 2 inch piece
- 1 bunch green onion
- 12 cups water
- 3-4 tbsp vegan bouillon (i like the “beef” one or “chicken”)
- 2 tbsp soy sauce
- for serving
- limes
- 1 jalapeño
- 1 bunch fresh basil
- 1 bunch green onion or cilantro
- siracha
- optional: crispy tofu
- extra firm tofu
- 1 tbsp coconut oil
- salt and pepper
Preparation
Place the rice noodles in a large heatproof bowl
Cover with warm water and soak for 15 minutes, until softened
While the noodles are soaking, heat a large pot over medium-high heat
Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant
While the seeds are toasting, peel the ginger and cut into pieces
Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later
Add the ginger and green onion bases to the pot then add the water and vegan bouillon
Increase the heat to high, cover, and bring to a simmer
Cook for 20 minutes
Turn off the heat
While the broth heats up, thinly slice the green onion tops
Cut the lime into wedges
Thinly slice the jalapeño
After 20 minutes of soaking, drain the rice noodles, then return to the bowl
Strain the broth over the noodles (removing the ginger, peppercorns, coriander, star anise and green onions
Pour the noodles and broth back into the pot over high heat, then add the soy sauce
Cover and cook for 5 minutes
If you want to add tofu in, cube the tofu up and pan fry in coconut oil, add salt and pepper and any other seasonings like garlic powder, onion powder, etc
To serve top the soup off with jalapeño, basil a squeeze of lime, green onions, and any other favorite toppings
Enjoy!
