Daikon Tofu Pho is fairly easy to make and is rich in nutrients! This recipe can be modified to have your favorite protein and veggies, but daikon and bok choy is crispy and refreshing with steamed tofu.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Daikon Tofu Pho

• 4 c. vegetable broth
• 1 c. water
• 1/2 yellow onion, thinly sliced & divided
• 3 garlic cloves, minced
• 2 tsp chinese five spice
• 1-inch piece peeled fresh ginger, minced
• 1 tsp sriracha
• 1/4 lb. rice noodles
• 1 block firm tofu, cut into thin rectangles
• 4-5 leaves bok choy, white stems chopped & separated from chopped leafy greens
• 1 medium carrot, thinly julienned
• 1 medium daikon radish, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/2 cup mushrooms, sliced

Garnishes

• fresh bean sprouts (optional)
• chopped cilantro
• chopped scallions
• basil leaves
• mint leaves (optional)
• jalapeño, thinly sliced (seeds removed for less spice)
• lime wedges
• Sriracha
• Soy Sauce
• Hoisin sauce (optional)

Directions

1. Begin by preparing the broth. Add the vegetable stock and water to a medium-large pot along with the onion, garlic, ginger, sriracha, chopped scallions, and five spice.
2. Bring the broth to a boil, reduce heat, cover with a lid, and simmer for 20-30 minutes.
3. Meanwhile, prepare your tofu by adding it to a steamer, either a pot fitted with a grate and lid and filled with 2 inches of boiling water.
4. While the tofu is steaming, sauté the carrot, daikon, pepper, and white parts of the bok choy in a skillet with sesame oil.
5. Cook the vegetables for 5-7 minutes and lightly season with soy sauce and dash of black pepper. Finally, add the leafy greens of the bok choy at the end, just cooking long enough to wilt the leaves.
6. Once the tofu has steamed, use the boiling water to cook the noodles by adding the noodles and hot water to a large bowl. Cover the bowl with a lid and allow it to sit for 2 minutes. Stir, cover, and let rest for 2 minutes before draining and rinsing with cold water.
7. Bring the water to a boil, and then add the rice noodles.
8. Divide the broth evenly into serving bowls, and add in the noodles,sautéed vegetables, tofu, and desired toppings.
9. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook

Cauliflower & Chickpea Butternut Squash Soup is a delicious and hearty soup. This recipe is restorative during the winter. This curried soup with roasted cauliflower can be modified for your tastes, so feel free to mix things up. You can substitute the coconut milk for more vegetable broth, leave out the curry flavorings altogether, and substitute for paprika, thyme, and sage for a different flavor profile.

Ingredients

Serves: 5-6 Time: 70 minutes

Cauliflower & Chickpea Butternut Squash Soup

• 3 cups butternut squash, cubed
• 2 large carrots
• 1 Tbs olive oil + extra
• 1/2 yellow onion
• 3 garlic cloves
• 1 Tbs curry powder
• 1/2 tsp ground cumin
• 1 tsp turmeric, ground
• 1 tsp black pepper
• 2 cups vegetable broth and 1 can coconut milk (or 4 cups vegetable broth)
• 1/2 lemon, juiced
• 1 can chickpeas, drained & rinsed
• 2 cups cauliflower, chopped

Directions

1. Preheat the oven to 400ºF.
2. Prepare your butternut squash and parsnip. Once cubed, lay them out on a roasting pan or tray.
3. Drizzle the squash and carrot with oil and lightly sprinkle with salt and pepper. Separately toss the cauliflower in oil, season with curry powder, and spread out on another tray.
4. Place the butternut squash, carrot, and cauliflower in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
5. Once the vegetables have roasted, remove them from the oven.
6. Set heat to medium-high in a large stovetop pot and add the onion and garlic. Cook together for 3 minutes, then add the squash and carrot and a dash of the vegetable broth.
7. Cook together for 5 minutes, adding in the seasonings. Save the chickpeas for last.
8. Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
9. Once blended, stir in chickpeas and roasted cauliflower.
10. Taste and adjust seasoning as desired. Simmer together for 10-15 minutes.
11. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook