Vietnamese vegetarian pho chay
Aromatic vegetarian pho with tofu, shiitake mushrooms and fresh vegetables in a broth fragrant with star anise, cardamom and ginger. Light, healthy and full of umami with Kikkoman Gluten free Soy Sauce.
Ingredients
For the dish:
For the broth:
Garnish:
- Broth: 300 g
- Rice noodles: 70 g
- Tofu: 50 g
- Carrots: 20 g
- Mung bean sprouts: 20 g
- Shiitake mushrooms: 20 g
- Garnish: 30 g
Preparation
Step 1
Heat the vegetable oil in a large pot and sauté the onion and ginger for 1–2 minutes. Pour in the vegetable stock and add the garlic, daikon, star anise, cardamom and cinnamon. Simmer gently for about 30 minutes to allow the flavours to develop. Strain the broth to remove the spices and vegetables, then return it to the pot. Add the Kikkoman Gluten free Soy Sauce.
Step 2
Add the tofu, carrot and shiitake mushrooms and cook over low heat for about 10 minutes.
Step 3
Cook the rice noodles separately according to the packet instructions, drain and rinse under cold water.
Step 4
Divide the noodles between bowls, pour over the hot broth with the vegetables and tofu, and serve topped with the bean sprouts, spring onions, coriander and a lime wedge.
Tip
For a textured contrast, pan-fry the tofu until golden and crispy at the edges before stirring it into the hot broth.
Recipe-ID: F1149
Recipe as PDF
Download PDF
Discover more
