FAQ
Embrace the warmth and complexity of Vietnamese cuisine with this simple yet flavorful Vegetarian Pho recipe. Brimming with aromatic spices, succulent mushrooms and nutrient-rich edamame, this dish is a delightful journey into the heart of Asian culinary tradition.
Pho, pronounced as ‘fuh,’ is a traditional Vietnamese soup that has garnered international acclaim for its complexity of flavors and textures. The classic version is often meat-laden, but today we’re taking a different route.
A Vegetarian Pho Recipe
We’re exploring the vegetarian adaptation of this beloved dish, a version brimming with just as much flavor and depth, but without any meat. Our Vegetarian Pho recipe is a beautiful mélange of fresh vegetables, aromatic herbs and spices, all swimming in a deliciously rich and hearty broth.
It’s a dish that promises to be a treat for the senses, delivering a symphony of flavors with each spoonful. And the best part? It’s surprisingly simple to prepare at home, making it the perfect go-to meal for those cozy nights in.
Whether you’re a dedicated vegetarian, someone looking to incorporate more plant-based meals into your diet, or simply a food enthusiast eager to try new cuisines, this Vegetarian Pho recipe is for you.
So, let’s embark on this culinary adventure together and unveil the magic of this nourishing and flavorful dish.
Ingredients to Savor
Our recipe begins with a selection of whole spices – cinnamon, cloves, star anise and peppercorns, lending an intoxicating aroma and depth to the broth. Add in the quintessential Asian ingredients like white onion, ginger and garlic, and you’re already halfway to creating a soup that sings with flavor.
The broth’s foundation is a low-sodium vegetable broth, supplemented with water and a dash of soy sauce. This combination creates a savory yet light base, perfect for carrying the flavors of the other ingredients.
The star players in this Vegetarian Pho are brown rice noodles, shiitake mushrooms and edamame. The noodles provide a satisfying bite, while the mushrooms bring a touch of earthiness, and the edamame adds a pop of color and protein.
A Step-by-Step Guide to Deliciousness
Begin by toasting your spices on medium heat until they release their fragrant aromas. Add your onions, ginger, garlic, broth, water and soy sauce, letting this delightful concoction simmer on a low flame for about 30 minutes
Once your broth is ready, strain out the solid ingredients, leaving behind the flavorful liquid. Meanwhile, prepare the rice noodles according to the package instructions, ensuring they retain a firm, al dente texture.
Sauté your sliced shiitake mushrooms in a little canola oil until they’re golden and delicious. Now comes the fun part – assembling your Vegetarian Pho! Start with a handful of noodles in each bowl, ladle over the hot broth, and top with the cooked mushrooms, edamame, bean sprouts and sliced scallions. Finish with a squeeze of lime for that essential tang.
This Vegetarian Pho recipe is not just a meal; it’s an experience. Each spoonful delivers a harmony of flavors and textures, making it a perfect choice for a comforting dinner or a healthy lunch. Savor the magic of Vietnamese cuisine right in your kitchen with this delightful Vegetarian Pho recipe!
Customizing Your Vegetarian Pho: The Art of Personalization
One of the most beautiful aspects of cooking is the ability to adapt and customize recipes according to your personal preferences, dietary restrictions or simply what you have available in your pantry. Our Vegetarian Pho is no exception to this rule. Here are a few ways you can make this recipe uniquely yours:
Swapping Proteins
While our recipe uses edamame for its protein content, you can easily substitute it with tofu or seitan for a more substantial bite. If you’re not strictly vegetarian, you could also enjoy cooked shrimp or chicken.
Experimenting with Vegetables
The world of vegetables is vast and varied, and many would work wonderfully in this pho recipe. Consider adding bok choy, Napa cabbage or even thinly sliced bell peppers for added crunch and color. You could also swap the shiitake mushrooms for another variety like button or cremini.
Adjusting the Heat
If you love a bit of spice in your meals, you could add fresh chili slices, chili oil or even a dash of hot sauce into your pho. On the other hand, if you’re not a fan of heat, you can completely skip these additions.
Playing with Garnishes
Garnishes are a great way to add a final touch to your pho. Apart from bean sprouts, scallions and lime, you could also add fresh herbs like Thai basil, cilantro or mint. A sprinkle of sesame seeds or even fried onions could add a delightful crunch to your meal.
Feel free to experiment, mix and match, and most importantly, have fun with it! This is your culinary journey, and our Vegetarian Pho recipe is merely a guide. Enjoy the process and savor the results!
On a Nutrisystem weight loss plan? You can count each serving as one SmartCarb, one Extra and one Vegetable serving. Explore the Nutrisystem Grocery Guide for more information on counting add-ins!
Servings: 8
Calories per Serving: 137
On Nutrisystem, Count As: 1 SmartCarb, 1 Extra and 1 Vegetable
Ingredients:
- 1 cinnamon stick
- ¼ tsp whole cloves
- 2 star anise
- 1 tsp whole peppercorns
- 1 white onion, peeled and quartered
- 2” piece of ginger, halved lengthwise
- 2 cloves garlic
- 4 cups vegetable broth, low sodium
- 4 cups water
- 2 Tbsp soy sauce, low sodium
- 6 oz brown rice noodles
- 1 Tbsp canola oil
- 8 oz shiitake mushrooms, thinly sliced
- 1 cup edamame, deshelled
- ½ cup bean sprouts
- 1 scallion, thinly sliced
- 1 lime, sliced
Directions:
- Set a large pot to medium heat and add the cinnamon, cloves, anise and peppercorns. Toast for 3 minutes, until fragrant.
- Add the onions, ginger, garlic, vegetable broth, water and soy sauce. Cook until the broth reaches a simmer, then reduce the heat to medium-low. Cover with a lid and continue to simmer for at least 30 minutes.
- Strain and discard the onions, ginger and spices. Return the broth to the pot to keep warm.
- Cook the noodles separately until al dente, according to the package's directions. Drain and rinse with cold water.
- Heat the oil in a sauté pan over medium heat. Add the sliced mushrooms and sauté for 5-8 minutes, until cooked through and golden.
- Add a handful of noodles to each individual bowl. Ladle the hot broth, mushrooms and edamame into the bowls.
- Top each bowl with bean sprouts, sliced scallions and a squeeze of lime juice.
