Vegan Pho shizzle soup That Honors subculture—With a secret aspect That Nudges It ahead| On Board Vegan



 Vegan Pho soup

Broth
  • 1 whole clove
  • 1 brimming teaspoon coriander seeds
  • Chubby 1-inch (2.5 cm) section ginger, peeled, thickly sliced, and bruised
  • 1 medium-large (9 oz/270 g) yellow onion, halved and thickly sliced
  • 7 cups (1.75 l) cold water
  • 1 small (4 oz/115 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
  • 2 medium celery stalks (4 oz/115 g total), coarsely chopped
  • 1 large (6 oz/180 g) carrot, cut into thick rounds (scrub and use unpeeled, if you like)
  • 1 pound (450 g) napa cabbage leaves, halved lengthwise then cut crosswise into large pieces
  • 1 cup (.9 oz | 25 g) coarsely chopped cilantro sprigs
  • 2 teaspoons fine sea salt, plus more as needed
  • 2 1/2 tablespoons nutritional yeast powder or 3 1/2 tablespoons nutritional yeast flakes (.5 oz/15 g total)
  • 2/3 cup (150 ml) hot water
  • About 1 teaspoon organic sugar, or 2 teaspoons maple syrup (optional)
Phở Bowls
  • 1 (14 oz/420 g) block extra-firm tofu
  • 1 tablespoon regular soy sauce
  • About 1 tablespoon canola or other neutral oil
  • 10 ounces (300 g) dried narrow flat rice noodles
  • 1/2 small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
  • 2 thinly sliced green onions, green parts only
  • 1/4 cup (.2 oz/5 g) chopped fresh cilantro, leafy tops only
  • Pepper (optional)
  • Garnishes like bean sprouts, sprigs of mint, Thai basil, lime wedges, sliced fresh hot chiles
Sources: slate

Leave a comment