Pho Chay (Vietnamese Vegan Noodle Soup)
This vegan pho chay recipe delivers a deeply aromatic and flavorful broth, simmered with roasted spices and vegetables. It's a comforting and satisfying noodle soup, perfect for a nourishing meal.
En original opskrift af Forkin
- Tid i alt
- 2 t.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 362 kcal
Allergenoplysninger: kan indeholde gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
broth
- 1 stk.yellow onion, halved
- 50 gginger, sliced
- 5 stk.star anise
- 1 stk.cinnamon stick
- 5 stk.clove
- 3 stk.cardamom pod
- 1 tsk.coriander seed
- 0,5 tsk.fennel seed
- 2.500 gwater
- 2 stk.carrot, roughly chopped
- 100 gdaikon radish, roughly chopped
- 100 gmushroom, sliced
broth seasoning
- 3 spsk.soy sauce
- 1 spsk.maple syrup
- 1 tsk.salt
for serving
- 250 grice noodle, flat
- 200 gfirm tofu, pressed and sliced
garnish
- 100 gbean sprout
- 2 stk.scallion, thinly sliced
- 0,25 kopcilantro, chopped
- 1 stk.lime, cut into wedges
- 1 stk.jalapeño, thinly sliced(valgfrit)
- 0,25 kopthai basil, fresh leaves(valgfrit)
Udstyr
dry pan · fine-mesh sieve · large pot · serving bowls
Fremgangsmåde
Trin for trin
- 1
Roast the onion and ginger directly over an open flame or under a broiler until charred and fragrant, about 5-10 minutes. Rinse off any loose charred bits.
Ca. 10 min.
Kokkens note: Charring adds a crucial depth of flavor to the broth.
- 2
In a dry pan, toast the star anise, cinnamon stick, cloves, cardamom pods, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
Ca. 3 min.
Kokkens note: Toasting spices intensifies their aroma and flavor.
- 3
Combine the charred onion, ginger, toasted spices, water, carrots, daikon radish, and mushrooms in a large pot.
Ca. 2 min.
- 4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 60 minutes, or up to 90 minutes for a richer flavor.
Ca. 1 t. 30 min.
Kokkens note: The longer the simmer, the more flavorful your broth will be.
- 5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Press gently on the solids to extract all liquid.
Ca. 5 min.
- 6
Stir the soy sauce, maple syrup, and salt into the strained broth. Taste and adjust seasonings as needed.
Ca. 1 min.
- 7
While the broth simmers, prepare the rice noodles according to package instructions. Usually, this involves soaking in hot water or briefly boiling.
Ca. 10 min.
Kokkens note: Do not overcook the noodles, as they will continue to soften in the hot broth.
- 8
To serve, divide the cooked rice noodles among serving bowls. Arrange the sliced tofu, bean sprouts, scallions, and cilantro over the noodles.
Ca. 5 min.
- 9
Ladle the hot broth over the ingredients in each bowl. Serve immediately with lime wedges, jalapeños, and fresh Thai basil on the side for garnish.
Pr. portion
Næringsindhold
- Kalorier
- 362kcal
- Protein
- 10,4g
- Kulhydrat
- 75,2g
- Fedt
- 3,6g
- Kostfibre
- 6,1g
- Sukker
- 9,7g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover broth and prepared toppings separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop until simmering. Add fresh noodles and toppings when serving.