When the days get shorter, grayer, and colder, the craving for a delicious, warming soup is growing. T to brighten up this dreary, dark time with some exotic flavors, I want to show you how to make pho soup yourself. And even this Vietnamese soup could be quite complicated to make, I’ve got you covered with a really simple recipe for pho soup which is served with rice noodles, fried tofu, pak choi and aromatic shiitake mushrooms.jump to recipe
What is Pho?
Pho is a Vietnamese noodle soup that comes in many different versions in Vietnam and meanwhile also all over the world. Pho is traditionally served with rice noodles, herbs, vegetables, and meat. Unlike Japanese ramen soup, Pho is not seasoned with miso paste, but with various spices such as ginger, cinnamon, coriander, cloves and alike. Furthermore, it’s served with rice noodles instead of the ramen noodles which are made of wheat.
While the traditional Pho is cooked and served with beef, there are also many other variations, for example with chicken or tofu. I would like to show you an easy recipe for pho soup, where the broth is just cooked from a few common spices, sauces, and vegetables. So, without further ado let me show you how to make pho soup!
Ingredients For Pho Soup
While you’ll need a few specific ingredients for the broth, you’ll be free to choose your own entrees for the soup later on. With this recipe for Pho soup, I’m just giving you some suggestions on how you can serve your Pho soup. But first, let’s have a look at the ingredients for Pho soup itself.
- two small red onions
- a thumb-sized piece of fresh ginger
- two small cinnamon sticks, two cloves, and two small star anise
- one teaspoon coriander seed
- one liter or four cups of vegetable broth
- 15 ml or one tablespoon of light soy sauce
- a fresh garlic of clove and one sprig of fresh coriander
How To Make Pho Soup
To give our Pho soup its typical Pho flavor, it’s crucial to tease out all the flavor from our ingredients. And to achieve this, we will nicely roast the onions, ginger, and spices first.
To do this, you need to preheat the oven to 260°C / 500°F. Meanwhile, you can already peel the onions, quarter them and put them on a baking tray. You can also peel the ginger, slice it lengthwise and add it to the onions. Once the oven is hot, you can put the tray in for five minutes.
Meanwhile, you can already put the cinnamon sticks, cloves, star arils and coriander seeds in a medium sized saucepan or casserole and toast them over medium to medium-high heat. Once there are some nice roasted flavors developed, you can add the water, the roasted onions and ginger strips, the peeled garlic clove, vegetable broth, soy sauce and coriander leaves. Let the broth simmer for about 40 minutes with the lid closed on low heat. Afterwards, you can drain the broth through a fine sieve into a second pot and keep it warm over low heat while you take care of the entrees for this Pho soup recipe.
Easy Peasy Recipe For Pho Soup With Tofu, Pak Choi & Shiitake Mushrooms
How you want to serve your Pho soup is entirely up to you. That’s the advantage of making your own Pho soup. ???? However, I find the combination of fried tofu slices, rice noodles, pak choi and shiitake mushrooms the easiest and best. Plus, you have all the important macronutrients included in your vegan pho soup. While tofu provides fats and proteins, the rice noodles add some satiating carbohydrates. Plus, the steamed pak choi and mushrooms provide additional vitamins and micronutrients
Therefore, for serving this easy homemade Pho soup I recommend the following ingredients:
- 200 grams or 7 oz of natural tofu and a teaspoon of olive oil.
- 140 grams or 5 oz of rice noodles
- two to three pak choi
- 100 grams or 3.5 oz of fresh shiitake mushrooms
- fresh coriander as desired
Colorful Asian Soup
To make the garnish, first wash the pak choi, cut off the end and quarter or chop it right into bite-sized pieces. Clean the shiitake mushrooms, cut them into strips and add both to the broth. Let the vegetables cook gently over medium-high heat while you prepare the rice noodles.
To do this, you can simply put the noodles in a large bowl and pour them with boiling water. Usually, rice noodles need to be placed in the hot water for five to ten minutes to become soft. However, you can find out how long your noodles actually need by checking the packaging instructions.
In the meantime, you can take care of the last piece of garnish, the tofu. To fry it crispy, you can heat the oil in the pan, cut the tofu into thin slices and put them between two layers of kitchen paper. Carefully squeeze out the liquid and transfer the slices to the pan. Let them fry for two minutes on high heat before seasoning with salt, flipping them over and frying them for another two minutes.
Delicious, Wholesome Soup For All Year Round
This delicious Pho soup is perfect for those cold and gray days like we currently have on a daily basis. At least here in the South of Germany. But honestly, I can eat Pho all year round. And while I like to reheat the second serving the next day, you can also make the broth very well in advance and freeze it in portions.
I hope I was able to show you how to make Pho soup yourself and that it doesn’t require a lot of fancy ingredients or work. If you have any questions or suggestions about this vegan recipe for Pho soup, I would be happy to help you out. Just drop them in the comments or write me a massage via email or Instagram (@julesbalancedrecipes). And if you like this easy pho soup recipe, I would appreciate a comment and a rating on this recipe. It’s easy to do via the comment function below this post.
Have fun trying it out and bon appétit,
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Easy, Vegan Pho Soup
- oven, baking tray
- two pots
- fine strainer
- frying pan
- 2 small red onions
- 1 thumb-sized piece fresh ginger
- 2 small cinnamon sticks
- 2 cloves
- 2 small star anise
- 1 tsp coriander seeds
- 1 l vegetable broth (4 cups)
- 1 tbsp soy sauce
- 1 clove of garlic
- 1 sprig fresh coriander
- 100 g fresh shiitake mushrooms (3.5 oz)
- 140 g rice noodles (5 oz)
- 200 g extra firm tofu (7 oz)
- 1 tsp olive oil
- fresh coriander as desired
Vegan Pho Soup
- Preheat oven to 500°F / 260°C (or the highest possible temperature). Peel onions, cutinto quarters and place them on a baking sheet. Peel ginger, slice lengthwise and roast them in oven along with the onions for 5 minutes.
- Meanwhile, toast spices in a saucepan over medium-high heat until they form roasted aromas. Deglaze with broth, add roasted onion and ginger pieces, peeled garlic clove, soy sauce, and fresh cilantro and let it simmer with lid closed over low heat for 40 minutes.
- Drain broth through a fine strainer into a second pot and keep warm over low heat.
- Wash pak choi, remove stalk and chop coarsely or bite-size as preferred. Clean mushrooms, cut into strips and add both to the broth and sauté over low heat.
- Place rice noodles in a bowl and pour boiling water over them, soak for five to ten minutes according to package instructions.
- Meanwhile, heat the oil in a frying pan, cut tofu into thin slices and squeeze the liquid between two layers of kitchen paper. Fry tofu slices for two minutes per side, gently season with salt.
- Divide noodles between two bowls, add soup and serve with tofu and fresh coriander if desired.
- calories: 446 kcal
- fat: 10 g
- carbohydrates: 67 g
- protein: 21 g