PLANT-BASED PHO

The classic Vietnamese noodle soup, but made plant-based 🍜

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the vegetable oil in a pot, then add the star anise, cinamon sticks, cloves + coriander seeds, then cook until fragrant (1 minute).

Step 2

Roughly chop the carrot, celery + onion, turn up the heat then add to pot, followed by galric cloves + ginger.

Step 3

Turn up the heat, then cook for 10 minutes until the veg begins to char.

Step 4

Add the kombucha, dried mushrooms, miso paste, veg stock if using, then water. Add a large pinch of salt + sugar, then 1tbsp soy sauce.

Step 5

Bring to a boil, then lower the heat + simmer until the broth turns golden-brown (45m-1h). Strain over a sieve into a saucepan, then season to taste + keep on a low heat.

Step 6

For the toppings, chop the tofu into strips, then fry until browned + season with soy sauce.

Step 7

Set aside the tofu, then fry the mushrooms in oil with some soy sauce + garlic until golden.

Step 8

Add the pak choi to the pan with a splash of water, cover + steam until cooked.

Step 9

Cook your noodles according to packet instructions, then chop the spring onion + herbs.

Step 10

To serve, noodles into bowls, ladles of broth to cover, then tofu, mushrooms, pak choi, herbs, spring onion, chilli + sesame seeds - enjoy!