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Vietnamese Pho with Tofu | Healthy Soup REcipe | Winter comfort in a Bowl | Maple and Marigold

Vietnamese-style Soup - Pho with Tofu

Print Recipe
Total Time 22 mins
Servings 4
Author Maple and Marigold

Ingredients

For the Broth

  • 1 tsp oil
  • 1/2 cup onions white
  • 1 in ginger
  • 2 garlic cloves
  • 1 cup of water
  • 1 L of low sodium vegetable broth
  • For the Crispy Tofu
  • 2 tsp oil
  • 2 bunches of small Bok Choy chopped white ends and green leaves separately
  • 400 gms of Tofu
  • 2 tbsp Soy Sauce
  • Salt to taste
  • 200 gms of rice noodles

Toppings

  • Handful of chopped herbs - cilantro or basil work well
  • 2 tbsp roasted unsalted peanuts
  • Sriracha and/ or green chillies

Instructions

For the Broth

  • Saute the chopped onions on med heat. Be careful not to let the onions change colour. Browned onions will darken the broth.
  • Add in the white parts of bok choy, finely chopped garlic and ginger and let them cook down.
  • Pour in the low-sodium broth and let it boil once. Add in the water and check for salt - add if needed

For the Crispy Tofu

  • Chop tofu in long thin slices and fry on med heat.
  • Tofu takes a lot longer to cook than you expect. It needs to relese it's liquid and darken just a little.
  • Once it gets a little brown add in the green leaves of Bok Choy along with soy sauce.
  • Saute a few more minutes to let the flavours blend together.
  • In the meanwhile chop the toasted peanute and basil leaves. You could use herbs of your choice here. Cilantro goes really well my youngest doesn't like it.

For the Rice Noodles

  • Follow the directions on the packet.
  • One caveat: rice noodles take less time to cook than pasta