Pho With Carrots, Turnips, Broccoli and Tofu Recipe (2024)

Ingredients

Yield:6 servings

• 1recipe vegetarian pho broth (see recipe)
• ½pound firm tofu, cut in dominoes (optional)
• Soy sauce to taste (optional)
• 12ounces soba or wide rice noodles
• 1broccoli stem, peeled and cut in 1½-inch julienne, steamed for 1 minute
• 1broccoli crown, sliced thin and steamed for 1 minute
• 1large carrot (about 5 ounces) peeled and cut in 1½-inch julienne
• 1medium turnip, peeled and cut in 1½-inch julienne
• ½cup Asian or purple basil leaves, slivered
• 4scallions, chopped
• 1cup chopped cilantro
• 2 to 4bird or serrano chilies, sliced thin or finely chopped (to taste)
• 6mint sprigs
• 3 to 4limes, cut in wedges

Preparation

1. Step

   1

   Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.

2. Step

   2

   For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Step

   3

   Add the turnips and carrots to the simmering broth and simmer until just tender, about 2 minutes. Divide the tofu and the steamed broccoli crowns and stems among the bowls. Ladle in the hot broth with carrots and turnips. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.