Vegan Pho

Pho is an awesome Vietnamese noodle soup traditionally made with beef. I live for a place in San Antonio called Pho Sure. I highly suggest trying it out as well as trying your own recipes with all different Kinds of Asian veggies. This meatless version, is made with most of the same ingredients but subs out beef for tofu and a ton of veggies!


Serves 4 (Large portions!)

8 ounces dried rice noodles
1 tablespoon canola oil
1 pack of soft tofu cut into squares
6 cups vegetable stock or water
1 small yellow onion, thinly sliced
1 tablespoon grated fresh ginger
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
3 tablespoons miso paste
1/2 teaspoon Asian chile paste (or to taste)
1 cup fresh bean sprouts
3 to 4 scallions, thinly sliced
3 tablespoons cilantro leaves
3 tablespoons basil leaves
4 Shitaki mushrooms
water chestnuts

Directions

Bring a pot of water to a boil. Turn off the heat, add the rice noodles, and let them sit for 30 minutes to soften. Drain and set aside.

Bring the stock or water to a boil in a large pot. Add the onion, ginger, hoisin sauce, and soy sauce. Reduce heat to low and simmer 15 minutes. Stir in the lime juice.

Place 1/2 cup of the hot liquid into a small bowl. Add the miso paste and stir to blend well. Transfer the blended miso paste into the soup along with the chile paste, if using. Stir in the noodles, tofu and water chestnuts.Do not boil but simmer for several more minutes to.

Divide the soup among individual bowls. Add the bean sprouts, scallions, cilantro (I get mine from my own garden), and basil.