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Easy Vegetarian Pho

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Level: Easy

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Description

Easy Vietnamese noodle soup to help distract you from the cold winter blues.

Ingredients

  • 32 ounces, fluid Vegetarian Pho Soup Base (Pacific Natural Foods Brand Or Similar)
  • 2 Tablespoons Lite Soy Sauce
  • 2 whole Serrano Peppers, Thinly Sliced
  • 1 whole Small Ginger Root, Peeled And Sliced Into Discs
  • 1 teaspoon Olive Oil
  • 12 ounces, weight Shiitake Mushrooms, Wiped Clean, Stems Removed And Sliced
  • 8 ounces, weight Extra Firm Tofu, Cut Into Long, Thin Strips
  • 8 ounces, weight Stir Fry Rice Noodles (Thai Kitchen Brand Or Similar)
  • Optional Garnishes: Cilantro Leaves, Lime Wedges, Additional Sliced Serrano Peppers Or Basil Leaves

Preparation

Start by bringing a large pot of water to boil. This will take about 20 minutes.

While the water comes to boil, pour the entire carton of soup base into a 2-quart saucepan or pot and heat over medium heat. Add soy sauce, the sliced Serrano peppers and ginger discs to the broth and bring to simmer.

In a separate skillet or pan, heat 1 teaspoon olive oil over medium heat. Add the mushroom slices and cook until browned and tender, about 5-8 minutes. Remove mushrooms from pan, transfer to small bowl and set aside.

In the same pan, add tofu slices and cook until browned on all sides, about 5-10 minutes. When cooked, remove tofu from pan and put into the simmering soup broth to keep warm.

Once the water is boiling, remove from heat and add the dry stir fry noodles. Let them soak/sit for 8-10 minutes until softened. When the noodles are done, drain and rinse under cold water.

To assemble: Distribute noodles evenly among four large soup bowls. Carefully ladle the hot broth into each bowl. Top each bowl with with a few mushrooms and 3-4 slices tofu

Optional garnishes: cilantro leaves, lime wedges, additional sliced Serrano peppers or basil leaves.

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