Vegan Pho Ga Soup

 

This is one of my favorite soups. Traditionally Pho is made with beef or pork, but Pho Ga is a chicken version of Pho. Of course we aren’t using chicken, but we are using chicken-fried tofu! I hope you enjoy this vegan version!

Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins

Ingredients
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Air-Fried Tofu (see my recipe for Air-Fried Tofu)
Rice noodles
1 yellow onion
Green onion
Jalapeno
Fresh Basil
Lime
Sriracha to taste
Hoisin to taste

Broth:
2 tbsp olive oil
4 shallots
2 carrots
4 garlic cloves
1-2 inches of ginger
1 cinnamon stick
3 star anis
4 whole cloves
½ tsp ground cardamom
2 tsp salt
4 cups of veggie broth
5 cups of water

This recipe is brought to you by: Ovation Public Speaking

Steps:
1. Press the tofu for 20-30 minutes to get the moisture out, make air-fried tofu (see my recipe for Air-Fried Tofu).
2. Add the olive oil to a pot, then add the following ingredients: shallots, carrots, garlic cloves, and ginger. Saute the vegetables until soft, approximately 8-9 minutes.
3. Once the vegetables are soft, add all of the remaining broth ingredients. Bring broth to a boil, then turn the heat down and simmer for 45-60 minutes.
4. While the broth is cooking, cook the rice noodles according to the instructions. Also slice the yellow onion into thin slices, chop the jalapeno and green onion.
5. Last assemble your Pho Ga soup in this order: 1. Rice noodles, 2. Pho Ga broth, 3. Air-fried tofu, 4. Freshly sliced yellow onion, 5. Freshly chopped green onion and jalapeno, 6. Half of lime, 7. Sriracha and Hoisin on top.