Vietnamese Pho Soup | Super Easy Vegetarian Pho Soup – Vietnamese Noodle Soup

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Vietnamese Pho Soup | Super Easy Vegetarian Pho Soup – Vietnamese Noodle Soup

Whenever someone asks me what do I eat, I always tell you that I eat more raw food and less cooked food to balance out all the desserts and cakes I have. Here is an example of very nutritious Vietnamese Pho Soup, the vegetables get cooked while having the flavorful vegetable broath. Very tasty, healty, light and nothing ever you’d have ever tested.

Ingredients :
Some radish slices (muli)
Some chopped shallots (small onions)
Small piece of chopped ginger
3-4 garlic cloves
Thinly sliced mushrooms
Thinly sliced tofu/paneer
4 cup water
Rice noodles (or instant noodles)
2 tbs soya sauce
Salt as per taste
Whole spices (3 cloves – laung, 1 cinnamon sticks – dalchini, 3 star anise – chakra phool, some black pepper – kali mirch and coriander seeds – sabut dhaniya)
For toppings (beansprouts/moong sprouts, cabbage, carrot, spring onion, fresh coriander, mint leaves, chilli flakes & soya sauce to drizzle)

Method :
Heat up 2 pans to make broth and to fry veggies
Add some radish slices (muli) in one pan
Add some chopped shallots (small onions)
Add a small piece of chopped ginger
Add 3-4 garlic cloves and char all veggies well
In other pan, add couple of oil drops
Roast thinly sliced mushrooms and tofu/paneer seperately in pan until they turn golden-brown
Transfer in a plate once cooked
Further add 4 cup water in charred veggies pan
Cover the lid and cook broth for 40-45 min
Along with this heat up another pan to boil noodles, pour water in it
Add rice noodles (or instant noodles) when water is warm
Cover lid and cook for 7 min and put into food strainer
Add 2 tbs soya sauce in broth
Add salt as per taste
Add whole spices (3 cloves – laung, 1 cinnamon sticks – dalchini, 3 star anise – chakra phool, some black pepper – kali mirch and coriander seeds – sabut dhaniya)
Mix it, cover the lid and cook for half an hour (or more)
Once cooked seive broth with food strainer
Further to serve, take noodles in a serving bowl
Pour broth on it
Top with fried tofu, beansprouts (moong sprouts optional), cabbage, fried mushrooms, pieces of carrot, spring onion, fresh coriander, mint leaves, boiled muli (from broth) and chilli flakes
Drizzle some soya sauce
So here’s Super Healthy & Delicious Vietnamese Pho ready!!!
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