I ask you, what could be better for evicting a head cold once and for all than a big steaming bowl of vegetarian pho? Last week, before I got sick, I’d added this to the menu for this week, and now I am so glad I did. Though the worst part of the cold is over, I’m still fighting a tickly throat, and the pho did wonders at nursing me back to health! (And unlike last time around, this pho was spicy, but not murderous.)
And it’s very easy to make. I heated a carton of vegetable broth along with some powdered ginger, onion powder, and a pinch of garlic (and tonight I also added a quick dash of chipotle powder), bringing the liquid to a boil and then turning the heat down to a simmer. While it warmed, I sliced some tofu into little rectangles and baked them in the oven at 450 degrees for about 30 minutes.
Next up, it was time to prepare the rice noodles (also sometimes called “rice sticks” in the grocery store aisles). The prep work couldn’t be simpler: Boil some water and then soak the noodles in the water for 10 minutes, then drain. Easy-peasy!
By the time all of that boiling-water tomfoolery was taken care of, it was nearly time to eat. So I sliced a jalapeno (I was careful to add just a little bit this time!), washed some basil leaves, sliced a lime, and pulled out my Sriracha sauce – and with that, dinner was ready to roll!
We spooned some noodles into our bowls, then topped the noodles with tofu, and then ladled the piping-hot broth over the top. After completing the meal with all of the available toppings, it was time to dig in!
LeeLee and I both love pho, so this dinner wasn’t an especially tough sell. Two bowls apiece later, we were stuffed to the gills, but thrilled to know we still had plenty left for lunch tomorrow. The only question: Who’s going to get to enjoy it? Time will tell!
:)