House of Asia > Recipes > Pho soup with tofu and oyster mushrooms

Pho soup with tofu and oyster mushrooms

15 min + 2h cooking

4 servings

mild

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Craving a hot, warming broth, Vietnamese style? Try this delicious vegan Pho soup with tofu and oyster mushrooms. This recipe was prepared in collaboration with an influencer. Culinary Practice.

Pasta Vegetables Vietnamese Mushrooms Tofu up to 15 minutes

Ingredients

50 gr Pho paste
200 gr rice noodles 5mm
3 tablespoons light soy sauce
4 shiitake mushrooms
1 bunch of vegetables
2,5 liters of cold water
2 garlic cloves
225 g natural tofu, diced
40 g oyster mushrooms, cleaned and cut into strips
2 tablespoons of oil
100 g clover sprouts
1 shallot, sliced into rings
3 cloves
2 stars of anise
A piece of cinnamon bark
2 tablespoons chopped chives
3 tablespoons chopped coriander

Chili vinegar:

5 tablespoons rice vinegar
1 chili pepper, finely chopped
2 cloves of garlic, finely chopped

To serve:

Sambal Oelek Sauce
1 lemon or lime

TIP: Instead of garlic you can use garlic paste.

A method of preparing

In a bowl, combine the chili and garlic. Then pour in the vinegar, mix, and refrigerate for at least 1 hour.
Peel and chop all the vegetables from the soup vegetables into small pieces. Then place them in a pot and cover with water. Add the shiitake mushrooms, cloves, star anise, garlic, cinnamon, and soy sauce. Simmer for 2 hours. After this time, remove the soup vegetables. Chop the shiitake mushrooms into small pieces and return them to the broth. Add the pho paste and mix everything together.
Prepare the pasta according to the instructions on the packaging.
Heat 1 tablespoon of oil in a pan and fry the tofu. In the same pan, heat the remaining oil and fry the oyster mushrooms.
Place a serving of noodles, sprouts, oyster mushrooms, tofu, shallots, chives, and cilantro in bowls. Pour hot broth over everything. Serve with Sambal Oelek sauce, a lemon wedge, and chili vinegar.