Easy Tofu Pho
This delicious pho soup is made with tofu instead of meat, and also boasts rice noodles, green onions, ginger and more. Make it using homemade broth if possible, for a superior flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 1x
- Category: Soup
- Cuisine: Vietnamese
Ingredients
Scale
- 64 fl oz (2 liters) meat or vegetable broth (preferably homemade)
- 1 tablespoon peeled, grated fresh ginger root
- Salt, to taste
- 6 thinly sliced green onions
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 7 oz (200g) uncooked rice noodles
- 7 oz (200g) firm tofu, chopped into blocks
Optional Ingredients
- 8 oz (230g) bean sprouts
- 6 oz (170g) shiitake mushrooms, tough stems removed
- 2 thinly sliced jalapeños
To Serve
- Fresh cilantro, basil, hoisin sauce, lime wedges and chili-garlic sauce or hot sauce
Instructions
- Put the broth in a large pot with the ginger, salt and green onions.
- Bring it to a boil, then turn down the heat and simmer 15 minutes.
- Cook the rice noodles in the broth, for the amount of time stated on the package.
- Melt the butter in a skillet over a moderate heat.
- Add the mushrooms and sauté them for 6 minutes or until tender.
- Stir them often.
- Now stir in the tofu, sesame oil and hoisin sauce.
- Cook for a minute or until the sauce has thickened.
- Take the pan off the heat.
- Divide the rice noodles between 6 large bowls.
- Fill each one with the broth.
- Add bean sprouts, mushrooms and/or jalapeños if using.
- Garnish with cilantro and basil.
- Serve hoisin sauce, lime wedges and/or chili-garlic on the side if liked.
Find it online: https://victoriahaneveer.com/easy-tofu-pho/