I have been the fan of oriental noodles for a while. Then I saw a short video about Vietnamese Pho soup. I knew I had to try it. After learning it what I should put into the vegan pho soup base I started cooking.
The first tasting was a bit different but from the fresh ingredients and the herbs it turned out better than I had expected. I will definitely cook it again.
Vegan Pho Soup
For the broth
– 3 carrots, sliced
– 1 celery (tuber), sliced
– 1 onion (leave the skin on), chopped into half
– a piece of ginger (leave the skin on), chopped into half
– 3 teaspoons soy sauce
– 1-2 teaspoons salt
– half lime’s juice
– 1 lemongrass stalks, thinly sliced
– 3 liters water
For the soup
– 200 g rice noodles, cooked according to the instructions on the bag
– 8 pieces of dried shiitake, stemmed, soaked in water for about 30 minutes, caps quartered
– 3 spring onions, chopped
– 200 g bok choy/spinach, chopped
– 200 g tofu, diced
– 2 cloves garlic, chopped
– 1 small piece of chilli, chopped
– fresh coriander, chopped
– salt, pepper
– soy sauce
– lime
– coconut/olive oil
Check the flavour of the broth, add soy sauce, salt, pepper, lime juice, continue to simmer for about 5 minutes then strain the broth. In a soup bowl place some noodles, bok choy, shiitake, tofu, spring onion and pour the soup onto the toppings. Sprinkle with coriander and chilli and season it with soy sauce, lime juice if it’s necessary.
