Made with our NEW Edward & Sons Not-Fish Bouillon Cubes that are vegan, gluten-free and palm-oil free.
Soup season is officially here! Edward & Sons Not-Fish Bouillon Cubes are great for adding a delicious “fish” flavor to your favorite dishes or soups/stews.
This delicious Vegan Pho is the perfect warming and nourishing meal to eat on a chilly fall day.
It comes together with just a few simple ingredients for a delicious tasting homemade pho that will have your tummy happy and your house smelling delicious!
This soup is loaded with veggies, from mushrooms, julienned carrots, onions, and tofu.
Grab the recipe below!
3 Not-Fish Bouillon Cubes dissolved in 6 cups hot water
2 cups mushrooms (button, shiitake, etc)
1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes
3 whole star anise
1 tsp ginger
1 tsp ground cloves
2 cinnamon sticks
1 large onion, quartered
2 tbsp soy sauce or tamari
8 oz. cooked rice noodles
1 cup julienned carrots
Pour broth into a large saucepan and bring to a simmer over high heat. Add onion, ginger, cinnamon, star anise, cloves and soy sauce to a pan. Simmer for at least 30 minutes. Add a bit of water if mixture reduces too much. Coat a large nonstick skillet with oil and cook tofu until golden brown (about 10 mins) over medium heat. Remove tofu, put on paper towel. When broth has simmered, remove star anise and cinnamon sticks. Add mushrooms, simmer about 4 minutes until tender. Add carrots, simmer just until slightly softened (about 1 minute). Divide noodles and tofu among bowls and ladle broth over top. Enjoy!