So, for plant-based folks, soup is pretty integral to our diet. Not only is it easy to make, it’s easy to make vegan without compromising on taste. Like many folks, we go through phases with various dishes, making them fairly consistently for a period before moving on to the next flavour of the day, as it were. This vegan vietnamese pho recipe has been high in our rotation for an inordinately long time. Not only is it simple to make, it’s yummy and full of flavour.
The original recipe is from T. Colin Campbell’s Center for Nutrition Studies website by Adam Guthrie, a graduate of the center’s Plant-Based Nutrition program (that Michaela also holds a certificate in). While I’ve stayed fairly close to the original, there are enough modifications in our version that I’m providing our whole version below. Enjoy!
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 6 whole cloves
- 3 cardamom pods
- 8-10 cups vegetable stock
- 2 inches of thinly sliced fresh ginger
- 1 cinnamon bark stick
- 1 onion, chopped
- 1/2-1 leek stalk, sliced into 1/2 inch rounds
- 1-2 carrots, Julienned
- 1 red or jalapeno chili
- 1 cup firm tofu, cubed
- 10 button mushrooms (brown, white, or Shiitake), sliced or cubed
- 1/4 red onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons Hoisin sauce
- 1 packet Vietnamese-style rice noodles (14oz)
- Chopped bok choy or Chinese cabbage
- Bean sprouts (if you have them)
- Chopped toasted peanuts (raw, blanched)
- Sesame seeds
- 1 sprig mint, chopped
- Handful chopped cilantro
- Handful chopped scallions
- Squeeze(s) of lime
- Put all of the spices in a metal tea ball.
- Heat up stock in a pot and add spice ball, cinnamon stick, and ginger.
- While that is steeping, heat a soup pot on medium with a touch of (coconut) oil.
- When the oil is hot, add the vegetables (in stages according to cooking times, starting with onions, leeks, and carrots; after a couple of minutes, add the rest) and saute for a few minutes.
- Pour the stock into the vegetable mixture, bring to a boil, add sauces, and then reduce to a simmer.
- While this is going on (or at anytime in advance, really), prepare the rice noodles according to the package instructions. Typically, you just pour hot water over the noodles in a large bowl and let them steep for 6-8 minutes. Then drain and rinse under cold water. Try to keep them al dente since they’ll cook further in the soup.
- Add some noodles to a bowl, then some chopped cabbage, and then add soup.
- Top with your preferred toppings