Quick Pho Soup with Tofu

Ingredients for 3 servings:

• 1 onion(s)
• 800 ml vegetable stock, Asian
• 100 g white radish(s)
• 1 garlic clove(s)
• 40 g ginger root
• 2 stalks of lemongrass
• ½ bunch coriander leaves with roots
• 1 chili pepper(s), fresh, red
• 2 star anise
• 3 carnations
• 3 tbsp sauce (no fish sauce)
• 100 g rice noodles, wide
• 100 g tofu, deep-fried, Japanese
• 80 g soy sprouts
• 2 spring onions
• 2 chili peppers, as needed
• ½ lime(s)
• 2 stalks of Thai basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

vegan

For the broth, halve the onion crosswise and place the halves cut-side down in a saucepan. Heat the pan gently until the onion is dark brown on the underside. Deglaze with the vegetable stock. Meanwhile, peel the radish and cut into thick slices. Peel and slice the garlic and ginger. Roughly chop the lemongrass and lightly mash it. Trim the coriander roots and wash them thoroughly, setting the greens aside for the side dish. Wash the chili. Add everything to the vegetable stock with the spices and bring to a boil once, then simmer over low heat for 60 minutes. For the garnish, cook the noodles according to the package instructions, drain them in a sieve and let them drain. Cut the tofu into thin strips. Rinse the bean sprouts in a sieve with hot water and let them drain. Trim and wash the spring onions and cut them into thin rings, including the green parts. Wash and trim the chili pepper and cut them into thin rings, removing the seeds. Wash the Thai basil and the reserved cilantro leaves and shake dry. Pick off the leaves and roughly chop them. Wash the lime in hot water, dry them, and cut them into four pieces. Pour the vegetable stock through a sieve and collect it in a saucepan, discarding the vegetables. Season with the No Fish Sauce and bring back to a boil. Divide the noodles, tofu, and bean sprouts among bowls, one after the other, and sprinkle with spring onion and chili rings. Pour the boiling stock over the top and let it simmer briefly. Then sprinkle with the herbs. Serve with a lime wedge for drizzling. https://www.vegan-cooking-with-thalija.de/archive/1096