
Vegetarian Umami Pho with Tofu and Mushrooms
Main Dish
Servings: 2 people
A rich and flavorful vegetarian pho packed with umami from shiitake mushrooms, tofu, and a medley of fresh herbs and vegetables.
Ingredients
150 g shiitake mushrooms
200 g firm tofu
150 g rice noodles
1 l vegetable broth
2 tbsp soy sauce
1 tbsp hoisin sauce
1 inch ginger
2 clove garlic
2 whole star anise
1 whole cinnamon stick
3 whole cloves
100 g bean sprouts
2 medium spring onions
10 g fresh coriander (cilantro)
10 g fresh basil leaves
1 whole lime
1 small red chili (optional)
Preparation Steps
- 1.Rinse the shiitake mushrooms under cold water and pat them dry. Slice them thinly and set aside.
- 2.Press the firm tofu to remove excess moisture by placing it between two plates and weighting the top plate with something heavy like a can of food. Leave it for about 10 minutes, then cut the tofu into ½-inch cubes.
- 3.Soak the rice noodles in warm water for 10 minutes until softened. Drain and set aside.
- 4.Peel the ginger and cut it into thin slices. Crush the garlic cloves lightly with the back of a knife, keeping them intact.
- 5.Rinse the bean sprouts thoroughly and let them drain.
- 6.Slice the spring onions thinly on the diagonal, separating the white and green parts.
- 7.Gently rinse the coriander and basil leaves, then pat them dry. Remove the leaves from the stems and set them aside.
- 8.Cut the lime into wedges.
- 9.Thinly slice the red chili into rings if using, and set it aside for garnish.
Instructions
- 1.In a large pot, heat the vegetable broth over medium-high heat. Add the sliced ginger, crushed garlic, star anise, cinnamon stick, and whole cloves to the broth.
- 2.Bring the broth to a boil, then reduce the heat to simmer uncovered for 20 minutes to allow the spices to infuse the broth.
- 3.While the broth simmers, heat a non-stick pan over medium heat. Add a small drizzle of oil, then add the cubed tofu. Cook the tofu until golden and crisp on all sides, then set aside.
- 4.Add the soy sauce and hoisin sauce to the simmering broth, stirring well to combine. Remove the spices and aromatics from the broth with a slotted spoon or strain the broth if you prefer a clearer soup.
- 5.Add the shiitake mushrooms to the broth and simmer for another 5 minutes until tender.
- 6.Divide the softened rice noodles between two large serving bowls. Ladle the hot broth and mushrooms over the noodles.
- 7.Arrange the crispy tofu on top and add a handful of bean sprouts to each bowl. Garnish with the green parts of the spring onions, coriander leaves, basil leaves, and optional chili slices.
- 8.Serve immediately with lime wedges on the side for squeezing over the pho.
Nutritional Information
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