A warming bowl of meat-free Vietnamese pho, packed with umami flavors. This recipe keeps the tradition alive while adapting the ingredients for a vegetarian version. Perfect for a cozy day!
1: Heat the vegetable oil in a pot, then add the star anise, cinnamon sticks, cloves, and coriander seeds, then cook until fragrant (1 min).
2: Roughly chop the carrot, celery, and onion, turn up the heat then add to pot, followed by garlic cloves and ginger.
3: Turn up the heat, then cook for 10 minutes until the veg begins to char. Add the kombu, dried mushrooms, miso paste, veg stock if using, then water. Add a large pinch of salt and sugar, then soy sauce.
4: Bring to a boil, then lower the heat and simmer until the broth turns golden-brown (45m-1h). Strain over a sieve into a saucepan, then season to taste and keep on a low heat.
5: For the toppings, chop the tofu into strips, then fry until browned and season with soy sauce.
6: Set aside the tofu, then fry the mushrooms in oil with some soy sauce and garlic until golden.
7: Add the pak choi to the pan with a splash of water, cover and steam until cooked.
8: Cook your noodles according to packet instructions, then chop the spring onion and herbs.
9: To serve, add noodles into bowls, ladle broth to cover, then add tofu, mushrooms, pak choi, herbs, spring onion, chilli, and sesame seeds - enjoy!
