pho-inspired soup.
This vegan pho is a cosy bowl of goodness, blending delicious flavours and textures with gut-friendly ingredients to nourish you from the inside out. It serves 4 and is easy to prepare – simply set the broth to simmer and let it do the work while you get on with other tasks. Ingredients: 1 cinnamon stick 3 cloves 2 star anise 1 large white onion, peeled and quartered 2 garlic cloves, sliced 10 cm piece of fresh ginger, peeled and halved lengthwise 1 litre vegetable stock or broth 1 litre water 2 tbsp tamari or soy sauce 1 large handful of rice noodles 1 tbsp of sesame oil 300 g thinly sliced shiitake or oyster mushrooms 150 g frozen edamame 2 spring onions, chopped 1 lime, cut into wedges A handful of fresh thai basil or mint leaves Salt, to taste Method: In a medium pot, toast the cinnamon stick, cloves, and star anise over medium heat until fragrant for one minute, then add onion, ginger and garlic and char for a couple minutes. Then add vegetable stock, water, and tamari. Bring to a boil, then reduce heat and simmer for 30 minutes. In the meantime, heat the sesame oil in a skillet over medium heat. Cook the shiitake mushrooms with a pinch of salt for 4-6 minutes until tender. Boil the rice noodles and when done, run them under cold water and set aside. When broth is ready, strain out the onion, ginger, garlic and spices. Add edamame beans to broth and give them 4-5 minutes to cook before taking broth off heat. Serve broth with rice noodles and mushrooms and garnish with green onions, lime wedges, thai basil or mint. Taste and adjust seasoning with tamari and salt. Gut health benefits:Ginger is known for its anti-inflammatory properties and ability to...
This vegan pho is a cosy bowl of goodness, blending delicious flavours and textures with gut-friendly ingredients to nourish you from the inside out. It serves 4 and is easy to prepare – simply set the broth to simmer and let it do the work while you get on with other tasks.
Ingredients:
- 1 cinnamon stick
- 3 cloves
- 2 star anise
- 1 large white onion, peeled and quartered
- 2 garlic cloves, sliced
- 10 cm piece of fresh ginger, peeled and halved lengthwise
- 1 litre vegetable stock or broth
- 1 litre water
- 2 tbsp tamari or soy sauce
- 1 large handful of rice noodles
- 1 tbsp of sesame oil
- 300 g thinly sliced shiitake or oyster mushrooms
- 150 g frozen edamame
- 2 spring onions, chopped
- 1 lime, cut into wedges
- A handful of fresh thai basil or mint leaves
- Salt, to taste
Method:
In a medium pot, toast the cinnamon stick, cloves, and star anise over medium heat until fragrant for one minute, then add onion, ginger and garlic and char for a couple minutes.
Then add vegetable stock, water, and tamari. Bring to a boil, then reduce heat and simmer for 30 minutes.
In the meantime, heat the sesame oil in a skillet over medium heat. Cook the shiitake mushrooms with a pinch of salt for 4-6 minutes until tender.
Boil the rice noodles and when done, run them under cold water and set aside.
When broth is ready, strain out the onion, ginger, garlic and spices.
Add edamame beans to broth and give them 4-5 minutes to cook before taking broth off heat.
Serve broth with rice noodles and mushrooms and garnish with green onions, lime wedges, thai basil or mint.
Taste and adjust seasoning with tamari and salt.
Gut health benefits:
Ginger is known for its anti-inflammatory properties and ability to aid digestion. The edamame beans provide a great source of plant-based protein and fibre.
Storage:
Store any leftover pho broth separately in an airtight container for up to 2 days in the fridge. The rice noodles and toppings are best kept separately and can be reheated when serving. Enjoy your pho fresh or as a tasty dinner!
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