Vegan Pho Recipe
In Traditional Chinese Medicine, dietary therapy plays a key role as part of your treatment plan. Food is seen as medicine and so it is important to be more conscious of what we consume. With the cooler weather and winter approaching, it is important to support your body through these seasonal changes. Pho is a great way to ensure warmth and nourishment to the body.
Ingredients
1 large onion
8cm sized piece of ginger
4 star anise pods
1 teaspoon of whole cloves
1 cinnamon stick
¼ teaspoon of whole peppercorns
4 cups of low-sodium vegetable stock
12 cups of water
200mL vegetable stock
10g of dried porcini mushrooms
11 dried shiitake mushrooms
1 teaspoon of brown sugar
1 teaspoons of reduced sodium soy sauce
To Serve:
Mint
Thai Basil
Rice Noodles – cook as per packet instructions
Tofu
Red onion sliced
Mushrooms
Cabbage
Method
Pho Broth
Soak noodles in water and allow to soak for a few hours prior to serving.
Add water and vegetable stock into a pot and place on stove to boil.
Once boiling add dried shiitake and porcini mushrooms and allow to simmer on medium heat.
Toast star anise, whole cloves, cinnamon and peppercorns in a pan on low heat until fragrant then add to soup pot
Brown onion and ginger over a naked flame then add to soup.
Allow soup to simmer on stove for at least 45 minutes to allow flavours to strengthen.
Add sugar to add a little bit of sweetness to balance the flavours of the soup if required.
Cook noodles as per packet instructions. Poor soup over cooked noodles and garnish with basil, sliced red onion, mushrooms, cabbage etc.
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