Recipe: VeganPho Soup with Crispy Tofu & Green Onions

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Makes: 2 servings

• 1-2 cups Firm Tofu (chopped into squares)
• 1 Cinnamon Stick
• 2 Star Anise
• ½ Tsp Whole Cloves
• 1 Tbsp Peppercorns
• ½ Onion
• 2 inch piece of fresh Ginger (sliced in half)
• 5 cups of Water
• 2-3 Garlic cloves (sliced thin)
• 4 oz Shiitake Mushrooms (chopped)
• 1 Tbsp Rice Vinegar
• 2 baby Bok Choy (sliced lengthwise)
• ¼ cup Braggs Amino Acids
• 2 Green Onions (chopped)
• ½ cup frozen shelled Edamame 
• Egg Noodles (to add to soup)

Garnish: Hamama Microgreens, Mung Bean Sprouts, Hamama Green Onions, Crispy Tofu, Fresh Cilantro, Lime, Braggs

1. In a pot over medium heat add the cinnamon stick, star anise, cloves and peppercorn until fragrant for 30 seconds.
2. Next, add in the water, stems of shiitake mushrooms, garlic, onion and ginger and let simmer for 20 minutes. 
3. Once the 20 minutes has passed strain out all the ingredients and to where you just have the liquid in the pot.
4. Add the bok choy and edamame to the broth until tender and cooked for about 8 minutes. 
5. Turn the heat down to low and before serving, cut your tofu into squares, big or small whichever you prefer. Get out a skillet, add in some coconut oil and cook on medium high for about 5 minutes on each side or so until tofu has become crispy.
6. If you’d like to add noodles as well, you can add whichever you choose. I added egg noodles. I like to keep that separate from the broth and add when needed.
7. Once the tofu is ready, set aside and get out the rest of your fresh ingredients like your microgreens, mung bean sprouts, cilantro, lime, braggs and add each of these ingredients to garnish your pho soup. These garnishes are what really make the soup. Enjoy!