Basic Vegetarian Pho for 8 People

Ingredients and Weight:

• 1 (3-inch) piece fresh ginger, peeled and thinly sliced
• 1 (4-inch) piece lemongrass, tough outer layers removed, thinly sliced
• 1 large onion, thinly sliced
• 1 cup vegetable broth
• 1/2 cup soy sauce
• 1 tablespoon vegetarian fish sauce (available in Asian grocery stores)
• 1 tablespoon sugar
• 1 teaspoon salt
• 8 cups water
• 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
• 1 (8-ounce) package shiitake mushrooms, stems removed and sliced
• 1 (12-ounce) package snap peas, trimmed and cut into 1-inch pieces
• 1 cup bean sprouts
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• Lime wedges, for serving
• Sriracha or chili oil (optional), for serving

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Combine the ginger, lemongrass, onion, vegetable broth, soy sauce, vegetarian fish sauce, sugar, and salt in a large pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
2. Add the water and bring back to a boil. Add the tofu, mushrooms, snap peas, and bean sprouts. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
3. Remove from heat and stir in the cilantro and mint. Serve immediately, with lime wedges and sriracha or chili oil, if desired.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 5g
• Carbohydrates: 30g
• Protein: 15g

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Fresh and vibrant
• Customizable with additional toppings

User Comments:

• "This was the perfect dish for a cold winter night. It was hearty and filling, but also light and healthy."
• "I loved the combination of flavors in this pho. The ginger and lemongrass gave it a nice kick."
• "This was my first time making pho and it was so easy! I will definitely be making it again."

Special Precautions and Tips:

• If you can't find vegetarian fish sauce, you can substitute with more soy sauce or tamari.
• You can also add other vegetables to this pho, such as carrots, celery, or bok choy.
• To make a gluten-free version of this dish, use tamari instead of soy sauce and make sure your vegetable broth is gluten-free.