Ginger pho soup

Ginger pho soup

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
30 mins
Photographer
Elisa Watson

I love pho. However, after each time I had a bowl of pho in a Vietnamese restaurant I would feel lethargic. This recipe is a very simple yet flavoursome vegan version that I came up with to satisfy my cravings, yet allow my body to feel super-nourished and energetic after eating.

Ingredients

Quantity Ingredient
200g shiitake mushrooms, sliced
200g firm tofu
1 tablespoon plant-based oil
245g brown rice noodles

Broth

Quantity Ingredient
1 litre low-sodium vegetable stock
6 star anise
1 cinnamon stick
2 teaspoons ground ginger
6 cloves
2 black cardamom pods
2 spring onions, chopped
1 teaspoon dried brown onion
2 cm piece fresh ginger
1 lime, juiced
3 teaspoons tamari

To serve

Quantity Ingredient
4 spring onions, chopped
90g bean sprouts
1 bunch bok choy, chopped
50g thai basil leaves
30g coriander leaves
2 limes
1 tablespoon tamari

Method

  1. To make the broth, put the stock, spices, spring onions, dried onion, fresh ginger, lime juice, 500 ml water and the tamari in a saucepan over medium heat. Simmer for 20 minutes, adding more water as required.
  2. Meanwhile, in a small frying pan over medium heat, cook the shiitake mushrooms and tofu in the plant-based oil for 5–10 minutes. Set aside.
  3. About 5 minutes before serving, strain the broth and return the liquid back to the saucepan. Add the noodles to the broth. Cook the noodles for 5–10 minutes and remove from the heat just before they become tender.
  4. Divide the noodles between 4 bowls and pour over the broth. Top with the spring onions, bean sprouts, bok choy, tofu and mushroom mixture, Thai basil and coriander. Serve with half a lime and extra tamari to season.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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