A good bowl of pho is hard to resist. Traditionally, the stock-based soup contains multiple elements, with raw meat added to the hot soup immediately before serving. This recipe simplifies the ingredients and substitutes meat with vegetarian friendly proteins for a healthier vegetarian pho everyone can enjoy!
Vegetarian Pho Recipe
8 cups vegetable broth
1 onion, peeled and halved
1 star anise
2 teaspoons soy sauce or gluten-free tamari
1/2 pound dried rice noodles
2 teaspoons olive oil
Tofu, sliced into 1/4 inch strips
Lime, cut into wedges
Add the broth, onion, anise and soy sauce or tamari into large pot and bring to a boil. Once broth boils, add the noodles as directed on the package.
In a frying pan, heat the olive oil and, when hot, add the strips of tofu. Sear until browned. Flip tofu strips to brown opposite side and add the mushrooms. Cook until tofu is evenly browned and mushrooms are tender.
Put it all together: add broth and noodles to bowl – top with tofu,mushroom, fresh herbs, lime and sriracha