Vietnamese Pho – vegan version

Ingredients for 4 servings:

• 1 piece(s) ginger, thumb-sized, fresh
• 4 garlic cloves
• 2 onions
• 1 red chili pepper(s)
• 1 bunch of spring onions
• 3 carrots
• 2 star anise
• 1 cinnamon stick(s)
• 1 tsp lemongrass powder
• 1 tsp black peppercorns
• Oil for frying
• 1 ½ liters of water
• 5 tbsp soy sauce
• 250 g broccoli
• 200 g silken tofu
• 150 g mushrooms
• 100 g rice noodles
• 2 tbsp sesame seeds
• 2 tbsp sesame oil, roasted
• 1 lime(s), juice

Instructions

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

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Peel and roughly dice the ginger, garlic, and onions. Halve the chili pepper lengthwise (remove the seeds if necessary to reduce the heat). Slice the spring onions into rings, reserving the light green and white parts. Slice the carrots, reserving half for later. Heat the oil in a saucepan and sauté all the prepared broth ingredients, including the spices. Deglaze with water and soy sauce and simmer for 1 hour. Meanwhile, divide the broccoli into florets and quarter the mushrooms. Roughly dice the silken tofu. Toast the sesame seeds in a non-stick pan without oil. Cook the noodles according to the package instructions and drain well. Toss immediately with the sesame oil to prevent them from sticking together. Strain the broth through a fine sieve and return to a boil. Add the remaining carrots, spring onions, and broccoli and cook for 2-3 minutes. Everything should stay crisp! Season with lime juice. Place the noodles in bowls, top with some silken tofu, and ladle the broth and vegetables over the noodles. Sprinkle with sesame seeds.