Directions
Sub-Title: A Tasty Twist on Classic Vietnamese Soup
Quick Description: This vegan pho ga noodle soup is inspired by classic Vietnamese cuisine and packed full of healthy plant-based proteins that will keep you feeling satisfied all day long!
Ingredients List:
– 1/2 cup of brown rice flour
– 1 large carrot, chopped into small pieces
– 1 medium sweet potato, peeled and grated into small cubes
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of salt
– 1 teaspoon of sugar
– 1 tablespoon of fish sauce
– 1 tablespoon of chicken broth powder
– 1 quart water
– 1/2 package of firm tofu, cut into bite-size pieces
– 1/4 cup of cucumber, chopped into bite-size pieces
– 1/2 bunch of green onions, chopped into thin slices
– 1/4 cup of fresh bean sprouts, rinsed and drained thoroughly
– 1/4 cup of fresh basil leaves, finely chopped
– 1/4 cup of fresh mint leaves, finely chopped
– 1/2 cup of fresh lime juice
Instructions:
1. In a large pot, whisk together the brown rice flour, carrots, sweet potatoes, garlic, olive oil, salt, sugar, fish sauce, and chicken broth powder. Pour in 1 quart water and stir well until everything is evenly mixed. Bring the mixture to a boil over high heat, reduce heat to low, and simmer for about 3 minutes. Remove from heat and set aside.
2. Meanwhile, blanch the firm tofu in boiling water for about 5-10 minutes, until they are tender but still slightly crunchy. Drain them in a colander and pat dry using paper towels before cutting into bite-size pieces.
3. Chop the cucumbers, green onions, and bean sprouts into bite-size pieces. Mix them with the fresh herbs and lime juice to create your desired garnish.
4. Return the cooked vegetable broth back to a medium heat, and add the prepared tofu and garnish. Simmer until the tofu becomes soft and the broth thickens, about 10-15 minutes.
5. Ladle the hot pho ga noodle soup into bowls, top each serving with the desired amount of fresh bean sprouts and herb garnish, and enjoy!
Serving Size: One portion per person
Difficulty Level: Easy
Note: This recipe can be easily adapted to suit different tastes and preferences. For example, if you prefer a spicier taste, feel free to use more chili flakes or red chili paste in your broth. If you prefer a creamier texture, consider adding a pinch of cornstarch to your broth at the end of the cooking process. Remember, experimentation is key when it comes to personalizing your culinary experience!
Steps
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1
Done
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In a large pot, whisk together the brown rice flour, carrots, sweet potatoes, garlic, olive oil, salt, sugar, fish sauce, and chicken broth powder. Pour in 1 quart water and stir well until everything is evenly mixed. Bring the mixture to a boil over high heat, reduce heat to low, and simmer for about 3 minutes. Remove from heat and set aside. |
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2
Done
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Meanwhile, blanch the firm tofu in boiling water for about 5-10 minutes, until they are tender but still slightly crunchy. Drain them in a colander and pat dry using paper towels before cutting into bite-size pieces. |
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3
Done
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Chop the cucumbers, green onions, and bean sprouts into bite-size pieces. Mix them with the fresh herbs and lime juice to create your desired garnish. |
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4
Done
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Return the cooked vegetable broth back to a medium heat, and add the prepared tofu and garnish. Simmer until the tofu becomes soft and the broth thickens, about 10-15 minutes. |
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5
Done
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Ladle the hot pho ga noodle soup into bowls, top each serving with the desired amount of fresh bean sprouts and herb garnish, and enjoy! |
