Vegetarian Pho

🛒 Ingredients

• Vegetable Pho Broth 300 g · 60 kcal
• Dried Flat Rice Noodles 80 g · 288 kcal
• Extra-Firm Tofu 100 g · 76 kcal
• Bean Sprouts 50 g · 15 kcal
• Fresh Basil 5 g · 0 kcal
• Fresh Cilantro 5 g · 0 kcal
• Green Onions 10 g · 3 kcal
• Lime Wedge 20 g · 6 kcal
• Jalapeño Slices 5 g · 1 kcal

👨‍🍳 Instructions

1. To prepare the vegetable pho broth: Halve one yellow onion and slice a 3-inch piece of ginger; char them directly over a flame or under a broiler until slightly softened and fragrant.
2. In a dry pan, lightly toast whole spices such as star anise, cinnamon sticks, cloves, black cardamom pods, fennel seeds, and coriander seeds until fragrant, about 1-2 minutes.
3. Combine the charred onion and ginger, toasted spices, dried shiitake mushrooms, chopped carrots, and daikon radish in a large pot with 6-8 cups of water. Bring to a boil, then reduce heat and simmer for at least 60-90 minutes, or longer for a richer flavor.
4. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot and season with gluten-free tamari and maple syrup; add salt to taste.
5. Press and cut extra-firm tofu into thin slices or cubes. Pan-fry the tofu in a little oil until golden brown and crispy on all sides.
6. Cook the dried flat rice noodles according to package instructions until tender but still firm to the bite (al dente); drain well.
7. To serve, divide the cooked rice noodles among large bowls. Arrange the pan-fried tofu, bean sprouts, fresh basil, fresh cilantro, and green onions over the noodles.
8. Ladle the hot, aromatic vegetarian pho broth generously over the noodles and toppings. Garnish with lime wedges and sliced jalapeños for an extra kick, if desired. Serve immediately.