Vietnamese pho soup with udon
Pho is a light Vietnamese noodle soup. Are you going to make pho yourself? We got you! A good recipe for vegan pho is made with fresh herbs and spices and topped with fresh vegetables. You don't need meat or meat stock for your best pho broth. In Vietnam you usually find chicken or beef in the soup.
How to keep a vegan pho recipe authentic? By roasting the onion and ginger in a pan and using whole spices. That's step 1. You make this easy vegan pho recipe quickly, because even a quick pho makes you want more! Do you still miss flavor after making the broth? Then let the broth sit for several hours (days).
Pho is a light soup, so this recipe is great as a warming vegan lunch. Do you eat your pho as an evening meal? Make sure you fill your plate well with noodles (we prefer to use udon, but ramen noodles are also good!) and vary with different types of toppings, vegetables and tofu.
This is how you make it
- Toast the spices in a dry, hot skillet over high heat. Use as a whole as much as possible. Roast until the spices start to smell. This takes 2-3 minutes. Set aside on a plate.
- Clean the onion and cut in half. Cut the ginger in half lengthwise. Roast in the same skillet (without oil) until the onion is slightly caramelized and the ginger is well roasted. They should look pretty dark and roasted. This takes about 5 minutes.
- Place the herbs, ginger and onion, the water and stock cube, the kombu and the tamari in a pan. Simmer for at least 20 minutes. You can always go longer, the longer the deeper the flavors!
- Meanwhile, cook the udon according to package directions.
- Is the soup to your liking? You can add another tablespoon of tamari, or leave the stock overnight. Remove the kombu strip before serving.
- Slice the smoked tofu and lime. Divide the udon and toppings over 2-3 bowls. Pour the stock over it, et voilà: easy vegan pho for 2-3 people.
Tip(s)
- Would you rather eat rice noodles than wheat noodles? Then choose Thai rice noodles instead of udon.
