Aromatic Veggie Pho

SERVES 2

READY IN 25 MINUTES

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This aromatic veggie pho is one of my favourite comforting recipes to see my family into autumn. It’s full of immunity boosting garlic and ginger and packed with protein from the edamame and tofu. I hope you love making this one.

The Recipe

Ingredients

200g mushrooms sliced
1 pack of tofu, cubed
500ml veggie stock
2 tbsp of gochujang
2 tbsp of sliced ginger
1 chilli, halved
1 star anise
1 cinnamon stick
1 tbsp of tamari
2 packs buckwheat noodles
2 carrots, julienned
150g of edamame
1 tbsp of sesame oil
1 tbsp of maple syrup

Directions

Slice up your mushrooms

Place the stock, half the mushrooms, ginger, tamari, gochujang, star anise and cinnamon in a pot.

Bring to a simmer and to simmer for 15 mins.

Rinse the buckwheat noodles and place them in with the stock for the last 10 mins of cooking time.

Heat another pan with the sesame oil, fry the tofu with the maple syrup until crispy.

Add the rest of the mushrooms and sauté with the tofu for the last few minutes.

Plate the pho in large bowls with the tofu, carrot, edamame, mushrooms and chilli on top.