119. Vegan Pho

Name: 119. Vegan Pho
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 250g dry rice stick noodles; 4 shallots, halved; 5cm piece ginger, sliced; 1 tsp coriander seeds; 1 tsp fennel seeds; 4 star anise; 2 cinnamon sticks; 6 cloves; 1 tsp salt; 2L Vegetable stock; 2 tbsp coconut sugar; 150g shiitake mushrooms, stems removed; 200g tofu puffs, halved or quartered; 200g snow peas; 150g bean sprouts; 150g enoki mushrooms, trimmed; 1 red chilli, sliced; 1 green chilli, sliced; 1 cup herbs (coriander, mint, Thai basil); Lime wedges, to serve

5 steps

Prep:30minCook:30min

Updated at: Mon, 30 Oct 2023 10:12:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories394.5 kcal (20%)

Total Fat5 g (7%)

Carbs72.8 g (28%)

Sugars13.6 g (15%)

Protein16.5 g (33%)

Sodium1917.9 mg (96%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Soak the rice noodles in 80 degree Celsius water, leave them to slowly soften and cook.

Step 2

Char the shallots and ginger slices over an open flame. Toast the dry whole spices in a pan for a few minutes until fragrant, careful not to burn.

Step 3

In a large pot, simmer the vegetable stock, with the charred aromatics and toasted spices, for around half an hour. Ensure it’s well seasoned, adding salt if necessary. Aim for a stock that is slightly saltier than you would normally want.

Step 4

Blanch the shiitake mushrooms, snow peas, and bean sprouts.

Step 5

Drain the noodles, and portion them in noodle bowls. Strain the stock. Arrange the toppings on top of the noodles, and ladle the soup over it all. This will be enough to cook the enoki mushrooms. Top with herbs, chilli slices, and a wedge of lime. Enjoy.