LunchDinnerMain Course

Vegetarian Pho

Name: Vegetarian Pho
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 porsjoner
Cuisine: vietnamese
Ingredients: 1 stk. yellow onion halved and peeled; 70 g ginger sliced and lightly smashed; 5 stk. star anise; 2 stk. cinnamon stick; 6 stk. clove; 1 ss coriander seed; 0,5 ts fennel seed; 2 l vegetable broth; 1 ss sugar; 2 ss soy sauce; 200 g rice noodle flat, dried; 200 g tofu firm, pressed and thinly sliced; 100 g bean sprout; 2 stk. scallion thinly sliced; 0,25 kopp cilantro fresh, chopped; 1 stk. lime cut into wedges; 0,5 stk. jalapeño thinly sliced (valgfritt); 2 ss hoisin sauce (valgfritt); 2 ss sriracha (valgfritt)

This comforting vegetarian pho features a rich, aromatic broth simmered with vegetables and traditional spices. It's a satisfying and flavorful meal, perfect for a light lunch or dinner.

En original oppskrift av Forkin

Total tid: 1 t 25 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 366 kcal

Allergeninformasjon: kan inneholde gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

broth

1 stk.yellow onion, halved and peeled
70 gginger, sliced and lightly smashed
5 stk.star anise
2 stk.cinnamon stick
6 stk.clove
1 sscoriander seed
0,5 tsfennel seed
2 lvegetable broth
1 sssugar
2 sssoy sauce

noodles

200 grice noodle, flat, dried

toppings

200 gtofu, firm, pressed and thinly sliced
100 gbean sprout
2 stk.scallion, thinly sliced
0,25 koppcilantro, fresh, chopped
1 stk.lime, cut into wedges
0,5 stk.jalapeño, thinly sliced(valgfritt)

condiments

2 sshoisin sauce(valgfritt)
2 sssriracha(valgfritt)

Utstyr

dry pan · baking sheet · large pot · fine-mesh sieve · serving bowls

Fremgangsmåte

Trinn for trinn

1
Preheat your oven broiler.
2
Place the onion and ginger on a baking sheet and broil for 5-7 minutes, turning once, until slightly charred and fragrant.
Omtrent 7 min
Kokkens tips: Charring adds depth of flavor to the broth.
3
In a dry pan, toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds over medium heat for 2-3 minutes until fragrant.
Omtrent 3 min
Kokkens tips: Do not burn the spices; a light toast is sufficient.
4
Combine the charred onion and ginger, toasted spices, vegetable broth, sugar, and soy sauce in a large pot.
5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to allow the flavors to meld.
Omtrent 45 min
Kokkens tips: The longer it simmers, the more flavorful the broth will be.
6
While the broth simmers, prepare the rice noodles according to package instructions, usually by soaking in hot water or boiling briefly.
Omtrent 10 min
Kokkens tips: Do not overcook the noodles; they should still be slightly firm.
7
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
Omtrent 5 min
Kokkens tips: Press against the solids to extract all the liquid.
8
Taste the broth and adjust seasoning with more soy sauce or sugar if needed.
9
Divide the cooked rice noodles among serving bowls.
10
Arrange the tofu slices, bean sprouts, scallions, and cilantro on top of the noodles.
11
Ladle the hot broth over the noodles and toppings.
12
Serve immediately with lime wedges, sliced jalapeño, hoisin sauce, and sriracha on the side for individual customization.

Per porsjon

Næringsinnhold

67%Poengsum

Kalorier: 366,3kcal
Protein: 11,4g
Karbohydrater: 72,4g
Fett: 5,4g
Fiber: 6,5g
Sukker: 12,4g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover broth and noodles separately in airtight containers in the refrigerator.

Oppvarming

Reheat broth gently on the stovetop. Re-blanch noodles in hot water before combining.