Nourishing Vegetable Pho
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 tablespoons olive oil
- 1 brown onion
- small chunk of ginger
- 2 star anise
- ½ teaspoon fennel seeds
- 2 large Portobello mushrooms
- 1.5 pints vegetable stock
- 1 lime
- 2 tablespoons tamari
- 2 servings of noodles
- 2 handfuls of spring greens
- ½ block firm tofu
- pinch of flaky sea salt
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Preparation
Step 1
Warm the oil in a large saucepan set over medium heat; add the onion, ginger, star anise, fennel seeds and a pinch of salt and cook for 10–15 minutes, until soft and golden.
Step 2
Add the mushrooms, stock, lime juice and tamari; bring to the boil, then reduce the heat and simmer for 15–20 minutes, until the mushrooms are tender.
Step 3
While the broth is cooking, prepare the toppings and cook the noodles according to packet instructions. Once cooked, drain the noodles and divide between 2 bowls. Stir through a little olive oil and a pinch of sea salt flakes, if you like.
Step 4
Once the broth is ready, stir in the spring greens and tofu, and cook for 1–2 minutes until just wilted. Spoon into the bowls with the noodles and garnish with a sprinkling of courgette, carrot, spring onions, chillies and herbs.
Step 5
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