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EASY VEGAN PHO ✨ Enjoying the leftovers of this pho that my boyfriend made for lunch today and it feels so right on this rainy, wintry day. While I absolutely love any type of noodle soup, when I’m making it at home I always try to add some tofu, edamame, tempeh or beans, plus veggies to make it more satiating, otherwise I’ll be feeling hungry again in about 0.5 seconds ? For more soup recipes, check out my Everyday Vegan Soups Ebook, link in bio! ✨.
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To make ??:
Broil 1 onion (cut in half) and a 2 inch piece of ginger (cut in half) for about 5 minutes until slightly charred. Add to a pot with 8 cups of of veggie stock, 1/4 tsp ground cloves, 1/2 tsp cinnamon, and 3/4 tsp ground coriander. Simmer on low heat for 20 minutes. After 20 minutes, take out onion and ginger. Add cubed extra firm tofu and any veggies of choice- I love bok choy, broccoli + mushrooms. Add in rice or buckwheat noodles and cook as per package instructions, plus 1 tbsp of soy sauce. Add toppings of your choice. I added sriracha, bean sprouts, hoisin sauce and tons of lime juice ?
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