Vegetarian Tofu Noodle Soup — Pho Chay
Vietnamese chay vegetarian pho with sliced firm tofu and shiitake mushrooms over flat rice noodles in a clear ginger and star anise broth made from charred aromatics, daikon, and dried shiitake, finished with herbs, lime, and bean sprouts.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise. Soak dried shiitake in hot water 10 minutes, drain, reserve 400ml soaking liquid. Slice scallion thin, yellow onions paper-thin, chillies into rings, quarter limes. Toast star anise, coriander seed, and cinnamon in a dry skillet over medium 90 seconds until fragrant, transfer to a muslin pouch and tie shut.
Char
Heat a dry skillet over high 5 minutes until smoking. Working in batches if needed, lay ginger and shallot cut-side down, char 4 minutes turning until edges blacken. Slide onto a plate to cool.
Simmer
Bring 1600ml cold water with charred ginger, shallot, daikon, carrot, drained shiitake, soaking liquid, and spice pouch to a boil over high heat. Drop to gentle simmer 50 minutes until broth turns deep gold. While broth simmers, boil rice noodles in a separate pot over high 4 minutes until just tender, drain and rinse.
Build
Lift daikon and carrot from broth into ice water 1 minute, then slice thin. Strain broth, return to clean pot, stir in soy sauce, mushroom seasoning, sugar, and salt. Slide tofu in 5 minutes to warm through. Slice softened shiitake thin.
Plate
Pile drained noodles in two deep bowls. Lay tofu, shiitake, daikon, and carrot over noodles. Ladle ripping hot broth over to warm everything through. Scatter onion, scallion, basil, and cilantro. Serve with lime, chilli, hoisin sauce, and bean sprouts on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.