Easy Vegan Pho Soup
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
- sriracha
- Optional: Extra firm tofu
- 1 tbsp coconut oil
- salt and pepper
Preparation
Place the rice noodles in a large heatproof bowl and cover with warm water to soak for 15 minutes until softened.
While the noodles are soaking, heat a large pot over medium-high heat and 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, then cook for 20 minutes and turn off the heat.
While the broth heats up, thinly slice the green onion tops, cut the lime into wedges, and thinly slice the jalapeño.
After 20 minutes of soaking, drain the rice noodles and return them to the bowl, strain the broth over the noodles to remove the ginger, peppercorns, coriander, star anise, and green onions, then pour the noodles and broth back into the pot over high heat, add the soy sauce, cover, and cook for 5 minutes.
If desired, cube the extra firm tofu and pan fry in coconut oil, adding salt, pepper, and other seasonings like garlic powder or onion powder.
To serve, top the soup with jalapeño, basil, a squeeze of lime, green onions, and any other favorite toppings, then enjoy.
