Vietnamese Noodle Soup [Vegan]

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Phở is basically a Vietnamese noodle pot, whose main ingredient is a strong, aromatic broth served with broad rice noodles, crunchy Asian vegetables, fresh herbs, and chili sauce. Many spices, soup vegetables, and special touch dried shiitake mushrooms give the broth a hearty note.

Vietnamese Noodle Soup [Vegan]

Ingredients

To Make the Broth:

1 tablespoon oil
1 1/2 teaspoons coriander seeds, lightly crushed
2 teaspoons cumin seeds, lightly crushed
1 teaspoon fennel seeds
3 tablespoons star aniseed
1 cinnamon stick
3-ounces carrots, peeled, in coarse slices
1 3/4-ounces celery, peeled, in coarse cubes
1-ounce leek, washed, in coarse Rings cut
1-ounce of parsley root (or more celery), peeled, roughly chopped
1 small onion, peeled, quartered
8 cloves of garlic, peeled, halved
1/3-ounce of ginger, peeled, in coarse slices
1/4-ounce dried shiitake mushrooms (briefly washed)
6 liters of water
1 – 1 1/2 teaspoons salt
3 tablespoons soy sauce (or more to taste)
2 1/2 teaspoons brown sugar
10 grams fresh coriander (including stalks)

To Make the Soup:

8 3/4-ounces of rice noodles (or more if you like pasta)
6-ounces baby bak choy
1 tablespoon oil
7-ounces of smoked tofu
A handful of bean sprouts (mung bean sprouts) per plate
Fresh coriander

To Serve:

Fresh coriander
Chili sauce
Limes, quartered
Soy sauce

Preparation

Heat the oil in a large saucepan, add spices, and stir-fry over medium heat until they hiss and smell nice.
Add the vegetables (carrots, celery, leeks, parsley root, onion, garlic) and ginger and roast for two to three minutes.
Then, add water, add dried shiitake mushrooms, salt, and soy sauce.
Bring the broth to a boil, then reduce the temperature slightly and simmer for about one and a half to two hours.
After 30 to 40 minutes, add the fresh coriander and simmer.
After the cooking time, the vegetables should be very soft. Place a fine-mesh sieve over a bowl and put the broth in it to kill.
Squeeze the vegetables well with a spoon in the strainer so that the whole aroma flows into the broth.
Cook the rice noodles according to the package instructions, drain, fry, and set aside.
Wash baby bak choy, cut into pieces, laying the leaves aside.
Halve the smoked tofu and cut into thicker strips. Heat the oil in a pan and sauté the smoked tofu crispy on both sides.
Add the stalks of the Pak Choy, fry for a minute or two, then add the leaves until lightly collapsed.
To serve, place the rice noodles in a deep plate, add some tofu and bak choy, a handful of bean sprouts and fresh cilantro.
Sprinkle with the very hot soup, serve immediately with chopsticks and a spoon, served with lime, spicy chili sauce and more soy sauce.

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AUTHOR & RECIPE DETAILS

Healthy vegan food with the occasional slice of cake. Claudia lives in Salzburg, Austria, and has been vegan since 2009. Her blog Totally Veg! followed her journey ever since. Claudia has authored two books (one about vegan baking and one about vegan Christmas). She loves developing easy and tasty recipes, healthy vegan food, and the occasional slice of vegan cake. If she is not cooking or eating, she enjoys reading, traveling with her husband and practicing yoga.