There are few things on this Earth more comforting, homey and restorative than a flavorful, warm broth, especially on chilly autumnal days. This vegan pho recipe delivers just that: an easy-to-make, smooth and well-spiced vegetable broth that'll warm your bones and invigorate your spirit. Add to the light broth some hearty rice noodles, crispy golden tofu and fresh herbs, and you'll have a beautiful and simple pho soup that rivals even the classics in its ability to satisfy that primal craving for a hot, wholesome soup on a cold, blustery day.
Firstly, transfer the onion, red pepper, garlic and ginger to a baking sheet, and then broil them in the oven for 5 - 10 minutes until nicely charred, checking frequently. Aside: a great idea to char the veggies from the blog GimmeSomeOven and their vegetable pho!
Meanwhile, in the soup pot over low-medium heat with a couple teaspoons of olive oil, toast the cloves, cinnamon sticks, coriander seeds and peppercorns, until fragrant, around 3 - 5 minutes.Note: the coriander seeds tend to pop wildly when toasting.
After the spices are toasted, add the broiled vegetables to the soup pot, and cook for just a couple minutes. Then, add the 8 cups of broth, along with the celery seeds and allspice. Cover with a lid, and let the soup boil for about 25 - 30 minutes.
While that's happening, cut the tofu into slabs and press it between two cutting boards with something heavy on top for about 20 - 30 minutes.Once that's done, cut the tofu into 1 to 2-inch cubes, coat it in rice flour and a little salt, and then fry in a skillet with a little olive oil over medium-high heat, until crispy and golden brown, about 5 - 7 minutes. If necessary, do this in two separate batches (one half of the tofu cubes then the other) so that they have room to crisp up in the pan. Set aside the tofu until you're ready to serve the soup.
Next, boil a couple quarts of salted water, and cook the rice noodles until tender. They don't take long, so watch them closely. Strain them, rinse briskly with cool water, and set aside until you're ready to serve the soup.
Lastly, once the soup has boiled for the allotted 25 - 30 minutes, strain out all the vegetables and spices with a fine sieve. Press the juice out of the vegetables to extract the maximum amount of flavor. Then, season the broth to taste with the tamari and seasoned rice wine vinegar.Serve the pho broth in a large bowl, topped with noodles, then tofu, as well as whatever fresh garnishes you'd like and sriracha.