Mushroom Pho
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 4 | 15 min | 15 min | Easy |
Ingredients
- 450g Fantastic Hokkien Fresh Noodles
- 300g hard tofu, diced
- ½ white onion, peeled and sliced
- ½ carrot, peeled and thinly sliced
- 100g bean sprouts
- ⅓ cup coriander leaves
- 2 tbsp Thai basil leaves, torn
- 4 lime wedges
Broth
- 1.5 litres vegan beef style stock
- 20g dried shitake mushrooms, sliced
- 3cm piece ginger, bruised
- 1 clove garlic, peeled and bruised
- 1 red chilli, halved
- 1 star anise
- ¼ tsp white pepper
- 2 tbsp vegan fish sauce
- ¼ cup soy sauce
- 2 tbsp lime juice
To serve
- Hoisin sauce
- Hot chilli sauce
Method
-
Step 1
Prepare the noodles according to pack instructions, drain and keep warm.
-
Step 2
For the broth, place all the ingredients together in a large saucepan. Bring to the boil and simmer for 10 minutes.
-
Step 3
Remove ginger, garlic, chilli and star anise. Add tofu, onion and carrot, simmer for 3 minutes or until carrot is tender.
-
Step 4
Divide noodles between four bowls. Ladle the tofu, vegetables and broth over the top and garnish with bean sprouts, coriander, basil and lime wedges.
-
Step 5
Serve with hoisin and hot chilli sauce.
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