HP - Vegan Pho Recipe - Vietnamese Noodle Soup
Servings: 2 servings
Calories: 647kcal
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Ingredients
For the soup
- 1 tbsp olive oil
- 1 medium onion
- 1 tbsp ginger, fresh
- 1 clove garlic
- 5 cup (1200 ml) vegetable broth
- 1.5 tbsp soy sauce
- 1 tsp black pepper
- ½ bell pepper, red
- 4.5 oz (125 g) rice noodles
- 1 lemon
For the tofu
- 1 tsp olive oil
- 9 oz (250 g) firm tofu
Toppings
- 1 cup (125 g) bean sprouts
- 3 spring onions
- 1 handful cilantro/coriander, fresh
- 1 handful basil, fresh
- 4 tbsp peanuts (if you like it spicy, throw sriracha sauce in, too)
- 1 jalapeño
Instructions
For the tofu
- Heat up the olive oil in a pan to medium heat. Dice the tofu and add to the pan with a pinch of salt. Fry for about 15 minutes until crispy.
For the soup
- Heat up the olive oil in a pot to low heat.
- Dice the onion. Finely dice ginger and garlic. Then add into the pot and let it simmer for a couple of minutes.
- Add the vegetable broth and bring to a boil.
- Add soy sauce and pepper. Dice the bell pepper and off it goes into the soup.
- Add the rice noodles.
- Let the soup cook for another 5 minutes.
- That’s it! The cooking’s done!
Toppings
- Chop cilantro, basil, peanuts, jalapeño and spring onions.Pour the soup into a big serving bowl. Serve with cilantro, basil, peanuts, lemon juice, bean sprouts, spring onions and tofu bits.
Nutrition
Calories: 647kcal | Carbohydrates: 86g | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 3242mg | Potassium: 606mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2655IU | Vitamin C: 91mg | Calcium: 255mg | Iron: 5mg