Quick Plant Based Pho

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

October 9, 2021

 

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Quick Plant Based Pho

This vegan pho is nourishing and filling without that heavy feeling! Perfect for a warming but light meal.
Recipe is by Veg Me Up meal kits from Melbourne, Australia (see notes for details).
Course Main Course
Cuisine Vegan, Vietnamese
Keyword healthy plant based recipe, healthy vegan recipe, mushroom broth, pho, plant based broth, plant based pho, plant based soup, soup recipe, vegan broth, vegan pho, vegan pho recipe, vegan recipe, vegan soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Cost $14

Ingredients

  • 2 star anise, whole
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 2 brown onion
  • 2 cm ginger
  • 8 cup water
  • 2 vegetable stock cube
  • 8 tbsp soy sauce
  • 2 tsp sriracha or hot sauce optional
  • 400 g extra firm tofu
  • 340 g rice noodles
  • 4 small bok choy
  • 2 carrot
  • 1 lime
  • 100 g fresh bean sprouts
  • 4 stalk coriander
  • 4 stalk mint
  • 2 tsp ground coriander seeds
  • 50 g peanuts

Instructions

  • Peel and slice onion. Slice ginger into 4 pieces.
  • Place medium sized saucepan on medium heat with all spices. Dry cook for 3 minutes, stirring constanlty. Add onion, ginger, water, stock cube and half of the soy sauce. Bring to the boil and simmer for 15 minutes.
  • Place remaining soy sauce and sriracha hot sauce on a plate, mix well. Slice tofu into 1/2 cm thick squares and place on the plate to marinate. After 4 minutes, flip the tofu to marinate on the other side.
  • Place rice noodles in a bowl and cover with boiling water. Allow to sit for 7-8 minutes until cooked. Drain and rinse noodles and set aside. Place fry pan on high heat with oil and fry tofu on both sides unti golden (roughly 2 minutes each side).
  • Peel and grate carrot. Wash and slice bok choy lengthwise into smaller pieces and slice lime into wedges. Coarsley slice coriander. Strain the broth through a fine sieve catching the broth in a bowl or pan.
  • Place rice noodles, bok choy, carrot and beansprouts in a bowl. Gently cover with boiling hot broth, garnish with fried tofu, peanuts, coriander and a lime wedge.

Notes

If you're in Melbourne, Australia this meal kit is available for purchase on the Veg Me Up website.

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