VEGAN PHO BOWL WITH PAK CHOI AND MUSHROOMS

by The White Chestnut November 17, 2019 0 comment
VEGAN PHO BOWL WITH PAK CHOI AND MUSHROOMS

VEGAN PHO BOWL WITH PAK CHOI AND MUSHROOMS

Hi guys! Today I am sharing this delicious vegan pho bowl with pak choi and mushrooms.

Pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and protein, Pho is a popular street food in Vietnam and served in restaurants around the world.

Vegan pho bowls are a different way of making soup, the taste is delicious and savory, I love the mix of the different ingredients, noodles, veggies, tofu, sauce, it really is a pleasure to enjoy it and even more in colder months.

You have to cook the different parts in different ways but the result is delicious.

I use coconut aminos sauce instead of soy sauce, as it has less salt, if you’re adjusting your diet to reduce salt, avoid gluten or eliminate soy, coconut aminos may be a good alternative.

I hope you like it!


INGREDIENTS


ingredients for the soup:

a pak choi

125g noodles

100g silken tofu firm

a lemon

chives

a tbsp of sriracha

ingredients for the mushrooms:

2 cups mushrooms

1/3 cup coconut aminos

a small piece of ginger, grated

a tbsp olive oil

the juice of a lemon

a tbsp white sesame seeds

ingredients for the broth:

a tbsp olive oil

a leek, chopped

a garlic clove, chopped

a tsp black pepper whole corns

a tsp black anis star seeds

a small piece of ginger, grated

a pinch of salt


Preparation time: 30 minutes
Total time: 1 hour
Serving size: 2 serves

METHOD

The day before that you will make the pho bowl, mix in a bowl 2 cups of chopped mushrooms, 1/3 of a cup of coconut aminos, a small piece of grated ginger, a tbsp olive of oil, the juice of a fresh lemon and a tbsp of white sesame seeds, leave it overnight in the fridge. The day before the mushrooms will have a delicious and fresh flavor, you will see!

To make the vegetable broth, in a medium-size casserole add a tbsp olive oil, once warm add a chopped leek, a chopped garlic clove, a tsp of black pepper whole corns, a tsp of black anis star seeds, a small piece of grated ginger and a pinch of salt, cook for 5 minutes until the leek is golden, then add 5 cups of water and cook at medium heat for 30 minutes. After the 30 minutes, strain the vegetable broth and leave it in a bowl.

To prepare the pak choi, in a medium-size casserole, add boiling water and cook until soft for around 15 minutes.

Once the pak choi is cooked, you can use the same water to cook the noodles following the packaging instructions.

Once these ingredients are done, in a medium-size pan cook the mushrooms with the sauce until golden. Then put aside the mushrooms and cook the tofu until golden.

To serve, add noodles at the bottom, then add half pak choi, mushrooms, tofu, some chives, sriracha just a bit as it is very spicy, add some lemon and cover the bowl with vegetable broth.

Delicious!

LEFTOVERS?

You can keep the leftovers in the fridge for 3 days.

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! COCONUT RAMEN NOODLE SOUPTHAI COCONUT CURRY NOODLE SOUP.

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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