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Vegan Pho With Tofu & Herbs
From Statesboro Market2Go
<p>A vegan soup recipe that’s absolutely packed with vegetables and herbs of all description! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: food52.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
FOR THE STOCK:
1
Apple (cored & cut into wedges)
1
Onion (peeled & cut into large wedges)
1 ear of
Corn (shucked)
3
Carrots (cut into 1-inch chunks)
1
Daikon radish (cut into pieces)
1
Leek (cut into large chunks)
1/2 of 1 medium sized
Jicama (diced into 2-inch chunks)
5
Dried shiitake mushrooms (stems removed)
FOR THE SPICE BAG:
1
Cinnamon stick
1 teaspoon
Whole black cardamom pods
4
Star anise pods
1 teaspoon
Whole cloves
1 teaspoon
Whole white peppercorns
1 teaspoon
Whole fennel seeds
1 teaspoon
Whole coriander seeds
FOR TOPPING/GARNISH:
7 ounces
Extra-firm tofu (cooked w/ salt)
8 ounces
Rice vermicelli noodles (cooked)
2 cups
Mung bean sprouts
1
Jalapeno (sliced)
1
Lime (sliced into wedges)
Thai basil
Culantro
Mint
Onion (thinly sliced)
Cilantro
Green onion (sliced)
SEASONINGS:
1 pinch
Umami Seasoning Blend
1 pinch
Kosher salt
Step by Step Instructions
- Toast the cinnamon stick, cardamon pods, anise, cloves, peppercorns, fennel seeds, and coriander seeds in a cast iron pan over medium heat, tossing frequently. Let the spices cool, then transfer them into a spice bag. Set the bag aside.
- Using the same pan, toast the daikon radish, the onion, and the ginger until charred (takes approximately 3 to 5 minutes).
- Fill a 5 quart slow-cooker with 12 cups of water, add all of the soup ingredients and the spice bag into the pot, cover, bring to a rolling boil, then lower the heat and simmer for 1 hour. Strain the broth, add the seasonings.
- Divide the soup into servings, then top & garnish as desired.