Vegan Pho With Carrots, Noodles and Edamame
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1recipe phô broth (about 2½ quarts)
- ¾pound rice noodles, preferably wide ones
- 2medium or 1 large carrot (about 5 ounces) peeled and cut in 1½-inch julienne
- 2cups edamame (can use frozen, thawed)
- 6ounces tofu, cut in matchsticks
- ½cup Asian or purple basil leaves, or Italian basil, slivered
- 4scallions, chopped, or ¼ cup chopped chives
- 1cup chopped cilantro (optional)
- Several sprigs fresh mint
Nutritional analysis per serving (6 servings)
288 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 11 grams protein; 187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.
- Step 2
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.
- Step 3
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.
- Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. They will stick together after they cool but will loosen up when yo
Private Notes
Comments
Normally it is made with meat as a standard - however, if you go to the Buddhist temples -- you may find a version of it without meat.
The flavor used often comes from mushroom powder that gives the broth a velvety, almost meaty taste.
This is titled as Vegan, but the recipe for the Pho Broth contains fish sauce....making it neither vegan or vegetarian.
The fish sauce is optional
There is a Vegan Fish Sauce by Ocean’s Halo that is even soy-free and organic. I found it at Whole Foods.
This recipe was a lifesaver the day after my gallbladder surgery, when my husband was searching for something simple, low-fat, and meatless that didn't involve a shopping trip. We had a carton of Pho broth, tofu, rice noodles, fresh basil and mint, carrots, and scallions, subbed asparagus and bok choy for edamame, and added mushrooms for some extra umami. Easy and delicious, and just what I needed. Thanks for the inspiration!
I don’t see anywhere in the complete recipe or the pho broth about adding chiles. Am I missing something?
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