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–+ servings
מתכון למרק פו גה טבעוני

Vegan Phở Ga Soup

Vietnamese soup with noodles, yuba wings or tofu, plenty of spices, vegetables, and herbs that hypnotizes the palate and warm belly and heart: place rice noodles in a soup bowl, add yuba or tofu, pour soup, and celebrate with the toppings: sprouts, green onions, cilantro, mint, basil, chili and a generous handful of spicy rice crackers mix. Serve with sriracha, hoisin sauce, and lemon wedges, and enjoy.
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Servings: 4
Ingredients Method Notes

Ingredients
  

Soup
  • Oil for brushing
  • 1 Onion peeled and cut into thick slices.
  • 1 carrot, roughly sliced
  • 1 celery stick, roughly chopped
  • Celery bulb - washed well, peeled, and sliced into thick slices optional
  • unpeeled ginger about 5 cm in size - sliced into thick slices
  • 20 cilantro stems, with leaves
  • 5 anise star
  • 1 small cinnamon stick
  • 4 cloves
  • 2 teaspoon fennel seeds
  • 2 teaspoon coriander seeds
  • ¼ teaspoon Whole black peppercorns
  • 2-3 teaspoon kelp granules wakame or any seaweed
  • 1 Tablespoon dulse seaweed powder or any seaweed
  • 3 cloves crushed garlic
  • 3 dried shiitake mushrooms
  • 4 cubes pineapple, forsen or canned optional
  • 1-2 Tablespoon coconut sugar or white sugar
  • 1 Tablespoon white miso
  • 1 Tablespoon soy sauce
  • 2 Tablespoon mild oil canola, corn
  • 2 liter water
  • salt by taste
Noodles and Plant-Based Protein
  • 50 gram bean curd (yuba wings) or one pack of tofu (about 300 grams)
  • 300-350 gram dried rice boodles
Toppings
  • 2-3 stems Scallion (green onion), cut into thin slices.
  • 2 cups bean sprouts by taste
  • basil leaves Thai basil or standard basil, by taste
  • cilantro leaves by taste
  • mint leaves by taste
  • red chili, thinly sliced or chopped by taste
  • Hoisin sauce by taste
  • Sriracha sauce by taste
  • 1 Lemon or lime cut into wedges by taste
  • Japanese Rice Crackers Mix optional, by taste

Method
 

Soup
  1. Brush the bottom of a soup pot with oil and heat.
  2. Add onion, carrot, ginger, and celery bulb and fry for about two minutes until they are nicely browned (almost black). Turn over with tongs and sear for about two more minutes.
  3. Add all the other ingredients to the pot except the salt: oil, celery stick, seaweed, shiitake, coriander stalks, cinnamon, black pepper, fennel seeds, coriander seeds, cloves, anise, garlic, pineapple cubes, miso, soy sauce, and sugar. Next, add two tablespoons of oil and water.
  4. Bring to a boil, lower the heat, and cover.
  5. Cook at a gentle boil for about an hour and a half.
  6. When the soup is ready, strain, return to the pot, and add salt to taste.
For Serving
  1. Bring the soup to a boil, meanwhile prepare the Yuba wings and noodles:
Noodles and Plant-Based Protein
  1. Soak the yuba wings in boiling water for about five minutes, wash and strain, squeeze well, cut them into three pieces, stir-fry in a bit of oil until it turns golden, and set aside.
  2. If you use tofu - slice or tear it into chunks and brown it in a bit of oil.
  3. Prepare the noodles according to the manufacturer's instructions and strain.
  4. Place noodles in bowls. Put Yuba or tofu on top and pour the soup over it.
Toppings
  1. Add to taste: sprouts, green onion, coriander leaves, mint, basil, red chili, sriracha, and hoisin sauce.
    מתכון מרק עוף וייטנאמי טבעוני
  2. Squeeze lemon or lime to taste and serve immediately with rice crackers mix.

Notes

  • Since the soup is well kept in the freezer, I recommend doubling the quantities.
  • I recommend putting the spices and seaweed in a small spice bag. It's not mandatory, but it will make it easier for you to use the cooked vegetables, mushrooms, and pineapple for other uses. (with some olive oil or mayonnaise, salt, and black pepper - for example)

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