Easy Vegan Pho - Toasty spices and veggies are simmered in vegetable broth and ladled over silky rice noodles and crispy pan-fried tofu before being topped with hoisin sauce and fresh herbs to make this restaurant-worthy vegan pho. The best part? It comes together in less than an hour!
Ingredients
- 2 quarts vegetable broth
- 1 large onion quartered
- 4 inch piece fresh ginger
- 2 cinnamon sticks
- 4-6 whole star anise *
- 4 whole cloves
- 2 tbsp. soy sauce or tamari
- 8 oz. rice noodles
- 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes
- 1 tbsp. vegetable oil
- 2 cups shiitake mushroom caps sliced
- 1 cup julienned carrots
For Topping
- lime wedges
- hoisin sauce
- sriracha sauce
- soy sauce
- jalapeño slices
- fresh cilantro
- scallions
- fresh basil
- Instructions
- Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
- While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves and soy sauce or tamari. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
- While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
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