Vegetarian pho

Name: Vegetarian pho
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian
Ingredients: 2 cinnamon sticks; 3 star anise; 5 cloves; 6 inch of ginger, peeled and halved; 1 large onion, peeled and halved; 2 low salt vegetable stock cubes in 1.7l water; 2 tbsp reduced salt dark soy sauce; 2 tbsp vegetarian fish sauce; 400g fresh udon noodles or 125g brown rice noodles; 1 large bok Choi, separated and washed; 2 spring onions, sliced; 4 sprigs parsley, leaves separated; 200g chestnut mushrooms; 1 tbsp rapeseed oil; 160g smoked tofu, sliced and halved; 1/2 tsp rapeseed oil

6 steps

Prep:10minCook:40min

Updated at: Sat, 16 Mar 2024 13:16:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories434.5 kcal (22%)

Total Fat9 g (13%)

Carbs73.3 g (28%)

Sugars5.4 g (6%)

Protein21.7 g (43%)

Sodium1532.8 mg (77%)

Fiber15.1 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Add the spices to a large saucepan and toast, stirring frequently, for 3-4 minutes.

Step 2

Add the onion, ginger, stock and soy sauce and bring to the boil. Reduce the heat and simmer for half an hour before sieving out the residue and returning the broth to the saucepan. Season to taste with fish sauce.

Step 3

While the broth is simmering, toss the tofu in oil and place on a greased baking sheet. Bake for 10 minutes at gas mark 5/400F/200C for 10 minutes before flipping and baking for another 10 minutes.

Step 4

Heat some oil in a saucepan on medium heat and toss in the mushrooms. Fry, stirring constantly for 4 minutes before reducing the heat and cooking for another 2-4 minutes.

Step 5

Add the noodles to a bowl and pour over boiling water. Soak for as long as stated on the packet before draining.

Step 6

Assembly the pho with noodles at the base and bok choi, spring onion whites, and parsley around the edges. Place tofu in the centre before ladling over the broth and garnishing with the spring onion greens.