VEGAN PHO WITH CARROTS, NOODLES AND EDAMAME
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn't have some of the traditional ingredients for pho - bean sprouts, cilantro, scallions, green chiles - so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.
- Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
- Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 4 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 186 milligrams, Sugar 3 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mutesi Faima
[email protected]I'm so glad I found this recipe!
Anne Cha
[email protected]This is a great recipe for a quick and easy weeknight meal.
Bangla sung 219
[email protected]I love the addition of edamame, which gives the dish a nice pop of protein and texture.
Taufeeq Umar
[email protected]This pho is so flavorful and the vegetables are cooked to perfection.
Oscar Woodward
[email protected]I will definitely be making this again.
Nasirimtiaz Nasir
[email protected]This is the best vegan pho I've ever had!
Angelie Garbo
[email protected]I love this pho! The broth is so flavorful and the vegetables are so fresh.
Jubayer Ahmed
[email protected]This pho is amazing! The broth is so flavorful and the vegetables are so fresh. I love the addition of edamame, which gives the dish a nice pop of protein and texture.
Kamran Rajpoot
[email protected]This is the best vegan pho I've ever had! The broth is so rich and flavorful, and the vegetables are cooked to perfection. I will definitely be making this again and again.
Shafik Mutesasira
[email protected]I'm not vegan, but I love this pho! The broth is so flavorful and the vegetables are so fresh. I will definitely be making this again.
Cho Cho
[email protected]This vegan pho is a game-changer! The broth is so flavorful and umami-rich, and the vegetables are perfectly cooked. I love the addition of edamame, which gives the dish a nice pop of protein and texture.