Tofu Noodle soup(Vietnamese vegan pho) is a a palate cleanser.You can have it when you just need a one pot meal with less cooking.All you need is some cooked tofu along with whatever veggies you might have left over.
You can use any vegetables in the soup like carrot,broccoli,corn,bok choy, beans,chopped green onions,garlic shoots,peas and even add stir-fried tofu.This is a gluten-free and vegan recipe.
Hence,a perfect for a cold winter night or a rainy evening supper.Simple and flavorsome.Enjoy your noodles but make it healthier.
It is low on spices,although some people do add whole spices(garam masala) to this pot.
Non-vegetarians may add their choice of meat if that goes for you.Personally,I do not like to consume meat and eggs.
How to use leftovers?
Left overs can be used to create simple dishes.Use rice and veggies to make dishes like tomato rice,lemon rice,tamarind rice and tawa pulao.
Add any left over veggies to soup.You can also add them to rice to create your version of fried rice.
Use them along with cabbage or cauliflowers to create mixed veg dry curries.Enjoy with flat bread or as Pav Bhaji.
Scroll below to read the recipe of tofu noodle soup(Vietnamese vegan pho)
Pho is a traditional soup with noodles and veggies.
Ingredients
- 1 tbsp oil
- 1 carrot diced
- 4-5 broccoli florets
- 3 cups water
- 1 tsp vegetable stock powder
- 1/4 cup chopped green onions
- 1/2 cup fried noodles
- Salt and Pepper as per taste
- Lemon juice
Instructions
- In a pan,add oil and saute the veggies (garlic,carrots,broccoli,green onion) for 4-5 minutes
- Add tofu,saute for few minutes.
- Add water to this along with vegetable stock powder.
- Add salt and pepper along with some lemon juice,let it come to a boil.
- Garnish with lemon juice,chopped green onions,fried noodles and serve hot.
Refer to our Vegan section to see more vegan recipes
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