Vegan Rasam Pho

This is the ultimate comforting soup with a touch of south Indian rasam and classic pho! This vegan soup is very healthy, loaded with veggies. The easily digestible rice noodles give the slurping satisfaction. The broth has the amazing Indian touch and is loaded with flavors of traditional rasam. This is a vegan soup perfect for the weather!

The classic Vegan Vietnamese Pho has a rich broth and very similar to that this Rasam Pho has a rich broth similar to traditional rasam. Instead of star anise and cinnamon in the Vietnamese Pho, this rasam pho has toor dal, red chili, and blackpepper in addition to coriander. Also, tamarind, asafetida, turmeric, and cumin that are common ingredients to any rasam are also added in the broth.

Cumin is added last and that adds tons of flavor. Pepper - Cumin Powder aka Milagu Jeeraga Podi is added too along with veggies while finishing. This is generally added in rasam too to give extra flavor boost. These spices give immnunity boost. Do not miss this powder in this pho.

With effective time management, this can be made quickly. While the broth gets ready, the veggies can be prepped, and noodles can also be cooked. In this way, it is quicker to bring it to the table. But, I can guarantee that this soup will all be gone in a flash as soon as it is set on the table.

Rice noodles are best in this recipe. If you can't find any substitute with what is available on hand. Thin noodles work great. Though cabbage, broccoli, carrots, and cauliflower are used in this recipe, any veggie of choice can be added.

If you love the flavorsof this soup then you should try Black Tea Noodles flavored with hot tea. If you like creamier soup, try this Vegan Curried Cabbage Soup and Thai Coconut Curry Noodles made with coconut milk and flour noodles. A-Z Noodles From Around The World has many vegan and vegetarian noodle soups to die for!

This is second recipe share for this week's Blogging Marathon and I am sharing Fusion Recipes. Any cuisines can be married together in perfect fusion to make newer foods rich in flavors. Chole Chilaquiles and Paneer, Masoor Dal, and Veggie Lasagna are perfect marriages!Chinese Style Poha is another quick dish that can be whipped up easily to make a scrumptious meal. Plan to make this addictive Aloo Chole Paneer Pie and you'll fall in love. We love these! I am also linking this to Happiness is Homemade, Wonderful Wednesday, and Sundays on Silverado.

Ingredients

Serves 4

Prep time - 10 min

Cook time: 45 minutes

To broil

Oil - 1/2 tsp

Onion - 1, halved

Tomato - 1

Ginger - 1-in piece, sliced

Garlic - 2 cloves

For the broth

Water - 6 cups

Tamarind - 1 tsp

Turmeric - 1/4 tsp

Asafetida - 1/8 tsp

Pepper-Cumin powder - 1 tsp

Cumin - 1 tsp

Salt - 1.5 tsp

Curry leaf - 1 sprig

Veggies

Carrot - 2/3 cup, matchsticks

Cauliflower - 1 cup, small florets

Broccoli - 1 cup, small florets

Cabbage - 2/3 cup, thinly sliced

Cilantro - 2 tbsp, chopped

For noodles

Thin rice noodles - 100g

Water to cook noodles

Method

Dry roast the coriander seeds, toor dal, black pepper, and red chiles for 2-3minutes, until golden in color.

Smear a little oil on tomato, onions, ginger, and garlic. Broil on HI for 5 minutes. This can be done on stove top too.

Add the roasted spices, turmeric, tamarind, asafetida, curry leaf, and broiled veggies to 6 cups water.

Simmer for 20 minutes. 

Add the cumin and simmer for another 5 minutes.

In the meantime cook the noodles according to package directions, drain, and set aside.

Filter to and discard the veggies and spices.

Add salt, cauliflower and carrot to the clear broth and simmer for two minutes. Add broccoli and cabbage, simmer for two more minutes.

Switch off the flame. Garnish with cilantro.

Add noodles to bowls. Ladle the soup on to the noodles. Garnish with extra cilantro. Serve immediately.