This recipe is clean and flavorful. The broth is made using an array of vegetables and spices. It is aromatic and full of a satisfying umami flavor. Instead of using traditional vermicelli, I peeled parley root into slivers to resemble noodles, a brilliantly delicious substitution! Green vegetables add crunch and texture. I Topped it off with crispy baked tofu, fresh cilantro, and scallions. This soup is delicious!
PrintClean Vegetable Pho – Parsley Root Noodles with Baked Tofu
- Total Time: 70 minutes
- Yield: 4-5 servings 1x
Description
This clean and flavorful take on Vietnamese Pho uses parsley root slivers instead of noodles, paired with a rich vegetable broth and crispy baked tofu.
Ingredients
- 1 onion, cut into quarters
- 3 carrots
- 2-inch piece of fresh ginger, cut into 1/4” slices
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1 cinnamon stick
- 2 tablespoons tamari (or soy sauce)
- 1/2 tablespoon sea salt
- 6 cups water
- 4 parsley roots, peeled into slivers
- 1 block firm tofu, cut into cubes
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Scallions, sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the tofu cubes on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes or until golden and crispy. Set aside.
- To make the broth, start by peeling and cutting the onion and carrots. Cut the unpeeled ginger into ¼” slices.
- Place the onion, carrots, ginger, coriander seeds, mustard seeds, fennel seeds, cinnamon stick, tamari, and sea salt into a large pot with 6 cups of water.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to an hour, allowing the flavors to meld together.
- Strain the broth to remove the solids, returning the liquid to the pot.
- Add the parsley root slivers to the broth and simmer for an additional 5 minutes until they are tender but still have a slight bite.
- To serve, divide the parsley root noodles and broth among bowls. Top with crispy baked tofu, fresh cilantro, and sliced scallions.
Notes
For a more traditional flavor, you can add star anise to the broth. Store any leftover broth in the refrigerator for up to 3 days or freeze for later use. The baked tofu can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 0 mg
