Phở Chay

Phở Chay is a comforting Vietnamese vegan soup, rich in aromatic broth and filled with fresh herbs and vegetables. This delightful dish is perfect for breakfast or any time of the day, offering a nourishing and flavorful experience.

Ingredients

• Vegetable broth - 1 liter
• Rice noodles - 100 grams
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Tofu (firm) - 150 grams, cubed
• Onion - 1 medium, thinly sliced
• Ginger - 1 thumb-sized piece, sliced
• Star anise - 2 pods
• Cinnamon stick - 1
• Cloves - 3
• Soy sauce - 2 tablespoons
• Lime - 1, cut into wedges
• Bean sprouts - 100 grams
• Fresh basil - 1 bunch
• Cilantro - 1 bunch
• Green onions - 2, chopped
• Chili pepper - 1, sliced (optional)

Steps

1. In a large pot, bring the vegetable broth to a simmer over medium heat.
2. Add the sliced onion, ginger, star anise, cinnamon stick, and cloves to the broth, and let it simmer for about 10 minutes to infuse the flavors.
3. While the broth is simmering, prepare the rice noodles according to package instructions, then drain and set aside.
4. In a separate pan, lightly sauté the cubed tofu until golden brown on all sides, then set aside.
5. After 10 minutes, strain the broth to remove the spices and return the liquid to the pot. Add the sliced mushrooms and soy sauce, and simmer for an additional 5 minutes.
6. To serve, divide the cooked rice noodles between two bowls, add the sautéed tofu, and ladle the hot broth over the top.
7. Garnish with bean sprouts, fresh basil, cilantro, green onions, and lime wedges. Add sliced chili pepper for extra heat if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 1.5 L

Health Benefits

• Rich in antioxidants from fresh herbs and spices.
• High in fiber from vegetables and rice noodles for better digestion.

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