This is my take on a vegetarian Vietnamese Pho soup! I had some recently from a little Pho shop in Seattle, and was inspired to make my own. I did not make my entire broth from scratch, although I would like to try doing so some day! Traditional Pho uses a beef broth, and I wanted to make my own vegetarian broth. Please note, this recipe contains an item that can only be purchased at Trader Joe's. I am working on an alternate recipe that can be subbed, but this is the recipe that I made. Hope you enjoy!
Ingredients: One box of vegetable broth One box of Miso Ginger broth from Trader Joe's Eight stalks of baby stir-fry broccoli 1 cup of carrots, chopped small enough for soup (I halved my baby carrots) 1 can of baby corn 1 1/2 cups of shredded cabbage 1 cup of snap peas 1/2 package of vermicelli rice noodles, or about 4 cups of cooked noodles Protein of your choice (I made fried tofu and sauteed chicken, for me and my boyfriend) 8 cloves of garlic, diced 2 tablespoons of fresh ginger juice Honey Basil, shredded Green onion Jalapeno Hot Pepper Flakes
Start both boxes of broth in a large pot and bring to low boil. Add in 4 cloves of garlic, a good handful of shredded basil, and the ginger juice. Also add in salt, pepper, and hot pepper flakes to taste. While your broth is simmering, cook the veggies. I started my carrots first in a bit of butter, and then added in the broccoli, corn, peas, and cabbage once the carrots had softened a bit. If you use regular broccoli instead of stir-fry, I would add it with the carrot at the beginning. Sautee the veggies for a few moments, and then add in the rest of the garlic and salt to taste. I sauteed my veggies for just a few moments to keep them crisp, but feel free to cook them longer if you wish! Bring water to a boil and cook the rice noodles according to the directions. I like to leave my noodles in the cooking water until I add them to the soup so that they don't become a sticky clump. In another sautee pan, heat some oil to cook your protein. I just sauteed both the tofu and the chicken (separately, of course) with some salt until they were cooked through and a little crisp. Slice up your green onion and jalapeno for your garnish. Once everything is cooked through, assemble your bowl. I placed my noodles on the bottom, added veggies, then protein, then ladled hot broth over the top. To garnish, I used jalapeno, green onion, and shredded basil. I also wanted to add bean sprouts, but couldn't find them at the grocery store!
This was such a fun recipe to make. The snap peas I used were from my garden, and I look forward to making this soup again when my broccoli is ready to be harvested as well! Feel free to use any veggies of your choosing! This would also be good with mushrooms, red pepper, bok choy, or sweet potatoes.
Please let me know if you make this recipe; I would love to hear from you!
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