Vegetarian Vietnamese Pho
Author: 
Recipe type: soup, noodle soup, vegetarian
Cuisine: Vietnamese, Asian, Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy Vietnamese noodle soup to warm you up this winter.
Ingredients
  • 1 carton (4 cups) Vegetarian Pho soup base (Pacific natural foods brand or similar)
  • 1 small ginger root, peeled and cut into discs
  • 2 Serrano peppers (jalalpeno is fine), sliced into discs
  • 2 tablespoons Lite soy sauce
  • 1 teaspoon olive oil
  • 12 oz. Shiitake mushrooms, wiped clean, stems removed and sliced
  • 8 oz. (half a block) extra firm tofu, sliced thin into strips or squares
  • 8 oz. Stir fry rice noodles
  • 1 lime, sliced into wedges
  • Garnishes: cilantro, basil, Serrano peppers and lime wedges
Instructions
  1. Start by bringing a large pot of water to boil - about 20 minutes
  2. While the water comes to a boil, pour the entire carton of soup base into a large saucepan or pot over medium heat. Add the soy sauce, ginger discs and sliced Serrano pepper and heat through stirring occasionally.
  3. In a separate pan or skillet heat the olive oil.
  4. When it is hot, add the sliced mushrooms and cook until browned and tender, about 5-8 minutes.
  5. Remove the mushrooms, transfer to small bowl and set side.
  6. In the same pan, add the tofu slices and cook until browned on all side, another 8-10 minutes.
  7. When cooked, add the tofu to the simmering broth
  8. When the water is boiling, remove from heat and add the rice noodles. Let them sit/soak in the hot water for 8 minutes until softened.
  9. When done, drain and rinse noodles under cold water.
  10. TO ASSEMBLE:
  11. Divide noodles among all bowls.
  12. Ladle some of of the broth over noodles, enough to slightly submerge them.
  13. Top bowls with tofu slices and mushrooms (about 2-3 pieces of tofu per bowl, a few mushrooms)
  14. Add your garnishes and squeeze lime wedge before serving
  15. Enjoy!
Recipe by Not A Leaf at http://notaleaf.com/vegetarian-pho/