Gluten-free vegan Vietnamese noodle soup

soup close upOne of my favourite lunches is Phở – Vietnamese noodle soup. It looks very complicated to make, because of all the ingredients, but it is really quite a simple! This low-fat vegan version is great for lunch or dinner. If you really hate tofu, and are not vegan, you can substitute chicken broth for the vegetable broth, and grilled chicken breast for the tofu.

Materials:

  • Medium sized sauce pan
  • Knife for cutting veggies and tofu and vegetables
  • Cutting board
  • Hot water, for soaking noodles (as per package instructions)
  • Mini grater for grating ginger

Ingredients:

  • 2 star anise pods
  • 1 stick cinnamon
  • 2 cups (500 mL) vegetable broth
  • 2 tbsp (30 mL) gluten-free soy sauce
  • 1 tbsp (15 mL)grated ginger
  • 1 clove garlic, minced
  • 1/2 tsp (2.5 mL) sesame oil
  • 1 cup (250 mL) fried, grilled or if you prefer (i do!) uncooked tofu
  • 1 tsp (5 mL) chili oil/paste (or to taste)
  • 1 cup (250 mL) snow peas, tips removed
  • 1 cup (250 mL) sliced shitaki mushrooms — if you use dried shitaki, you can place them right in the broth during step #1
  • 1/2 cup (125 mL) bean sprouts
  • 1/4 cup (62.5 mL) fresh, chopped coriander (also called cilantro)
  • 1/2 cup (125 mL) chopped green onion
  • Thai basil leaves for garnish
  • Thin rice vermicelli, about 56 g

Directions:

  1. Prepare noodles according to instructions on the packaging. Set these aside to soak while you complete the rest of the soup. It usually takes about 20 minutes to soak these noodles, but if the packaging states otherwise, adjust your recipe timing accordingly. Do not over soak noodles, they turn to mush.
  2. Place saucepan with broth on the stove, add anise and cinnamon stick. Simmer for 20 minutes, then strain the anise and cinnamon to remove them from the pot.
  3. Add the rest of of the ingredients. except the bean sprouts, coriander, green onion and Thai basil to the pot. Boil for about 2 minutes or until snow peas are heated through but still crisp.
  4. Test broth for spice level. You may want to add a dash of salt if your broth was salt-free, or some extra chili oil/sauce if you like some zing
  5. Divide noodles among 4 bowls, place chopped coriander on top of noodles.
  6. Pour soup over the noodles and coriander.
  7. Garnish soup with green onion, bean sprouts and basil.
  8. ENJOY!

Some people also enjoy garnishing with a wedge of lime.


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One Response

  1. hello i need a pot noodle Gluten Free products an weat free an i need packages of them please get bak to me on hamo_starz@hotmail.com

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