Vegetarian Pho (Vietnamese Noodle Soup).

Vegetarian Pho (Vietnamese Noodle Soup) most diverse and own ideal sense that unique. Several types of Vegetarian Pho (Vietnamese Noodle Soup) recipes are also adequate easy to process and do not pick up long. Even though not everybody likes Vegetarian Pho (Vietnamese Noodle Soup) food, nowadays several people are getting attached and like the various Vegetarian Pho (Vietnamese Noodle Soup) foods available. This can be visible than the number of restaurants that provide Vegetarian Pho (Vietnamese Noodle Soup) as one of the serving. You can have Vegetarian Pho (Vietnamese Noodle Soup) using 22 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vegetarian Pho (Vietnamese Noodle Soup)

1. It's of Soup Broth.
2. You need 1 large of sweet onion peeled and quartered.
3. Prepare 1 small of piece ginger (about 2 inch) peeled and halved length wise.
4. You need 1 head of full nutmeg (you can also use a small cinnamon stick).
5. Prepare 2 clove of garlic.
6. Prepare 1 pinch of coriander, cilantro, or basil.
7. You need 4 medium of carrots, peeled and coarsely chopped.
8. It's 4 cup of vegetable stock.
9. You need 2 tsp of soy sauce.
10. Prepare of Noodles.
11. Prepare 1/2 lb of flat rice noodle (I used thicker noodles but use according to preference).
12. You need of Toppings.
13. It's 2/3 packages of extra firm fried until crispy tofu (you can substitute any protein you desire here such as chicken, beef, beans, etc).
14. It's 4 medium of mushrooms (by preference, I like shitake for asian dishes).
15. You need 1 bunch of vegetables of your choice (I used bok choy and borccoli).
16. Prepare of Garnishes.
17. It's 1 bunch of bean sprouts.
18. You need 1 bunch of cilantro (a handful is usually good).
19. Prepare 1 of chile pepper, or any hot pepper, sliced.
20. You need 1 of lime cut into slices.
21. It's 2 of stock green onion, sliced into small pieces.
22. You need 1 of your favorite sauces such as Hoisin, Sriracha, etc.

Vegetarian Pho (Vietnamese Noodle Soup) step by step

1. For the broth:.
2. Char the onion and ginger under the broiler until slightly black (about 5 minutes per side).
3. Dry roast star anise, nut meg and cilantro in a large pot over medium heat until you can smell the flavors. Stir to prevent burning..
4. Once flavors are aromatic, add the vegetable stock, soy sauce, charred onion and ginger. Bring to a boil and let simmer for about 30 minutes. Reduce heat and keep hot until ready to serve..
5. For the noodles:.
6. In a medium pot, bring water to a boil. Once water is boiled, turn off heat, add noodles, cover and let cook for 5-7 minutes (or follow package directions). Remove from heat, drain and rinse with cold water to stop cooking..
7. For Toppings:.
8. Prepare however you desire. I fried the tofu in oil until crispy and cooked the veggies until slightly wilted and warmed throughout. Season as desired, but note the flavor of the broth is the main seasoning for the whole dish.
9. For the garnishes:.
10. Prepare garnishes and arrange on a plate. Add the desired amount of garnishes to your own dish once meal is prepared and served..

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