By Jyoti Jain | Posted : October 15, 2020
This flavorful vegan soup is my take on the traditional Vietnamese Pho. The soup is light, healthful, and easy to make. The secret to this recipe lies in preparing a robust flavorful broth using fresh ginger, whole cloves, cinnamon sticks, and star anise spices. These warming spices are perfect to use throughout the fall and winter seasons. You can customize the dish with seasonal veggies of your choice and even substitute the tofu with tempeh if you prefer.
To make the flavorful broth, begin by charring the fresh ginger, and dry roasting the whole cloves, cinnamon sticks, and star anise spices till fragrant. Next, add the charred ginger and toasted spices to your vegetable broth and simmer on a low flame until broth reduces in half (~ 20 mins). This extra step will result in a delicious broth with added extra depth and flavor. I used brown rice noodles and a combination of tofu, broccolini, carrots, and baby bok choy but you can use any seasonal vegetables you prefer. The fresh mint, cilantro, lime juice, and bean sprouts should be added as a garnish right before you eat.
Do give this light, flavorful, and easy to prepare soup made with warming fall spices a try.
Vegetable Pho (everything organic)
(~ 4 servings)
Ingredients for the Soup
8 cups or 64 oz Vegetable broth, low sodium
4-inch piece of fresh ginger, coarsely chopped
2 cinnamon sticks
2 whole cloves
2 star anise
6 oz brown rice noodles
2 carrots, peeled and thinly sliced
1 cup cubed tofu or tempeh
2 bunches of baby bok choy, halved
1 cup of broccolini florets
1 tbsp olive oil
1 tbsp tamari or soya sauce
Salt to taste
Ingredients for the Garnish
1 cup mung bean sprouts
1/4 cup mint leaves, shredded fine
1/3 cup cilantro leaves, coarsely chopped
1 lime, juiced
Method
Prepare the noodles as per package instructions and keep aside.
Char the ginger and dry roast the cloves, cinnamon sticks, and star anise spices till fragrant. In a stainless steel thick-bottomed medium-sized pot add the vegetable broth, ginger, and spices and simmer on a low flame till liquid is reduced to half (~ 20 mins). Cool and strain the prepared broth, discarding the ginger pieces and spices. Keep aside.
Heat olive oil in a separate pan and saute the cubed tofu, sliced carrots, and broccolini florets with tamari till al dente. Add the baby bok choy at the very end and a keep on the stove for a few minutes till it wilts. Divide the cooked noodles and sauteed tofu and vegetables into four large bowls. Add the hot broth and garnish with cilantro, mint, bean sprouts, and lime juice. Season with extra salt if needed. Enjoy hot!
Do give this healthful and delicious soup made with fall spices a try. I know you’re going to love it as much as I do. Don’t forget to like, comment, and share. After all, sharing is caring. And as you curl up with a nice hot bowl of vegan Pho take a few minutes to sign up for an introduction to SKY Breath Meditation. This free breath and meditation online session, Beyond Breath, with a live instructor is definitely worth your time to check out!
Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog www.jyotisorganickitchen.com.
