Best Pho With Carrots Turnips Broccoli And Tofu Recipes

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THE BEST VEGETARIAN PHO



The Best Vegetarian Pho image

A must-try pho recipe! This vegetarian pho is an easy way to have a delicious and hearty dinner quickly. Pho is fantastic for cold days, or when you're feeling sick to boost your immune system.

Provided by Melissa Johnson

Time 1h10m

Number Of Ingredients 20

6 cups vegetable broth (you can also use all water if you want)
4 cups filtered water
½ cup tamari or soy sauce
1 whole onion, diced
2 garlic cloves, minced
1 tsp salt (more or less depending on your taste)
2 tsp black pepper
Pho spice packet (or see homemade option below)
1 12 oz package extra-firm tofu, drained and cut into ½ inch-1 inch pieces. You can easily replace tofu with chicken, shrimp, or beef if you are wanting to use meat.
3 large whole carrots, sliced diagonally
3 cups cabbage, chopped into 2 inch pieces
4-5 cups fresh or frozen broccoli
8 oz rice noodles
Optional: Mung bean sprouts, fresh basil, Sriracha, mint, peanuts, lime slices , sliced jalapenos
2 cinnamon sticks
6 whole cloves
4 anise star
1 tsp ground ginger or 3 thin rounds whole
1 tsp fennel seeds
1 tsp ground coriander or 1 T whole coriander

Steps:

  • Pour broth and water into slow-cooker, and add onion, garlic, and spices or spice packet.
  • Set slow-cooker to high for 4 hours (you can do it at whatever setting you need! Low totally works if you need it cooking all day)
  • One hour before eating time, drain the broth and discard spices (or simply remove the packet and skip the straining).
  • Add in tamari, salt (if needed), pepper, carrots, cabbage, and broccoli, and set slow-cooker to high. Allow the vegetables to cook for 5-10 minutes until soft, but still crunchy.
  • Follow directions below to prepare tofu.
  • Add rice noodles to pho and let soak with the lid on for 5 minutes. Check the noodles for done-ness.
  • Add tofu or meat to bowls and pour broth over.
  • Use tongs to grab the noodles and vegetables to add to bowls.
  • Top with desired toppings (I really can't imagine pho without bean sprouts, basil, and sriracha).
  • Set saute for 10 minutes. Add 1 T oil to Instant Pot and add onion, ginger, and spices to pan. Saute while stirring constantly.
  • Add in broth and water, lock lid in place with valve shut, and cook on high pressure for 30-45 minutes.
  • Quick release pressure and strain the spices out of the broth (or simply remove spice packet). Return broth to pot.
  • Add in the carrots, broccoli, and cabbage and replace the lid for 5 minutes.
  • Remove lid and add noodles, replacing the lid and letting them sit for 4-5 minutes.
  • When the noodles are the right consistency, you're done!
  • Drain your tofu. You do this by wrapping the extra firm tofu in a cloth napkin (or two), placing it on a plate, and adding weights on top to squeeze out the liquid. I like to put a cutting board with a heavy glass bowl on mine. Let it drain for 10-15 minutes.
  • Preheat oven to 400 degrees F.
  • Slice tofu into 1/2-1 inch strips.
  • Heat a large cast iron skillet or griddle to medium-high, and add 2 T of oil.
  • Place the tofu pieces in skillet without the pieces touching. Allow them to cook on one side for a few minutes until crispy on the side. Flip and allow them to crisp on the other side.
  • Place the skillet into the oven for 10-15 minutes until extra crispy (pan frying works well enough, but the time in the oven helps to dry out the tofu and give it an extra crispiness that's AWESOME).
  • When pho is done, place tofu on top of individual bowls of noodles.

VEGAN PHO WITH CARROTS, NOODLES AND EDAMAME



Vegan Pho With Carrots, Noodles and Edamame image

When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn't have some of the traditional ingredients for pho - bean sprouts, cilantro, scallions, green chiles - so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 recipe phô broth (about 2 1/2 quarts)
3/4 pound rice noodles, preferably wide ones
2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
2 cups edamame (can use frozen, thawed)
6 ounces tofu, cut in matchsticks
1/2 cup Asian or purple basil leaves, or Italian basil, slivered
4 scallions, chopped, or 1/4 cup chopped chives
1 cup chopped cilantro (optional)
Several sprigs fresh mint

Steps:

  • Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.
  • Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
  • Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 4 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams

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