Vietnamese 60 min

Vietnamese Pho Chay (Vegan Noodle Soup)

Name: Vietnamese Pho Chay (Vegan Noodle Soup)
Total time: 60 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 8 cups vegetable broth; 1 large onion, halved and charred; 3-inch piece ginger, charred; 3 star anise; 4 whole cloves; 1 cinnamon stick; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 lb flat rice noodles, cooked; 8 oz firm tofu, sliced and pan-fried golden; 1 cup seitan or mushroom protein; Bean sprouts, Thai basil, lime, jalapeño, hoisin for serving; Sliced mushrooms (shiitake or king oyster) for broth

veganvegetariandairy-freehealthy

Ingredientsfor 2

360

Cal

16g

Protein

56g

Carbs

Fat

18 cups vegetable broth
21 large onion, halved and charred
33-inch piece ginger, charred
43 star anise
54 whole cloves
61 cinnamon stick
72 tablespoons soy sauce
81 tablespoon sugar
91 lb flat rice noodles, cooked
108 oz firm tofu, sliced and pan-fried golden
111 cup seitan or mushroom protein
12Bean sprouts, Thai basil, lime, jalapeño, hoisin for serving
13Sliced mushrooms (shiitake or king oyster) for broth

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Instructions

1
Char onion and ginger over open flame or broiler until surfaces are deeply blackened. Toast all dry spices in a dry pan 3 minutes.
2
Combine vegetable broth with charred aromatics and toasted spices. Add mushrooms for umami depth. Bring to a boil, then simmer 45 minutes.
3
Strain broth. Season with soy sauce and sugar. The broth should be fragrant with star anise and cinnamon and have a pleasant golden color from the charred onion. It won't be as rich as the beef version but should be deeply aromatic.
4
Pan-fry tofu slices in oil over medium-high heat until golden on both sides, about 3 minutes per side. Season lightly with soy sauce.
5
Divide cooked noodles into bowls. Ladle boiling broth over them. Add tofu and mushroom protein. Serve with the full accompaniment of bean sprouts, Thai basil, lime, jalapeño, and hoisin.