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Pho Vegan Noodle Soup

If you are vegan, you often have to compromise on flavour and texture. This recipe provides you with a tasty and nutritious side dish or even a main meal.

You can replace the tofu with either cooked chicken or pork if you prefer.

Pho Beef, Chicken, or Pork Noodle Soup

Pho Vegan Noodle Soup

This is a very versatile recipe, allowing you to create a dish with a wide variety of flavours.
Course Soup
Cuisine Asian
Servings 2 people

Ingredients
  

  • 1 tbsp vegetable oil
  • 2 star anise roasted
  • 2 2" cinnamon
  • 2 clove garlic minced
  • 2 medium onion chopped
  • 1 large carrot chopped
  • 1 white radish chopped
  • 300 g cabbage chopped
  • 2 coriander roots
  • 4 shiitake mushroom chopped
  • 396 g tofu diced
  • 3 l water
  • 1 tbsp palm sugar
  • 1 tsp salt
  • ½ tsp black pepper ground
  • ½ tbsp mushroom sauce
  • ½ tbsp soy sauce
  • 4 oz noodles

Instructions
 

  • Set the pot and on the stove to medium heat, add oil.
  • Saute the Star Anise and cinnamon for 2 – 3 minutes.
  • Add the minced garlic, and saute for another 2 minutes.
  • Add the onion, shiitake mushrooms and carrot, and cook for 3-4 minutes.
  • Add the coriander roots, white radish and cabbage.
  • Add 3 litres of water and bring to a slow boil, cook for 30 minutes.
  • At the end of the cooking time, add the soy sauce, then remove it from the stove.
  • Remove the vegetables from the broth and set aside.
  • Add the palm sugar, salt, black pepper and tofu.
  • Simmer for a couple of minutes, then add the mushroom sauce, and soy sauce. Stir well and simmer for 2 – 4 minutes.
  • Boil the noodles until soft and put them in the bowls.
  • Pour in the tofu broth and serve.

Video

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Keyword chicken soup, soup, vegan-friendly
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