Soups & Stewsdeliciouslyella
Nourishing Vegetable Pho
With colourful crunchy veg, plant protein from tofu, and lots of fresh herbs, this is the ultimate dish for a comforting, nourishing dinner. It’s a great one to make if you want a kitchen supper with friends, as you can make the broth ahead of time and prep the toppings when you’re ready to eat.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
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.
fennel seeds0.5 teaspoon
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.
lime1tamari2 tablespoons
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.
noodles5.3 ozolive oil2 tablespoons
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.
noodles5.3 oz
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