Revitalising Vegetarian Pho

(vegetarian, gluten-free)

Ingredients:

• 3 spring onions, thinly sliced
• 4 cloves of garlic, chopped
• 3 whole cloves
• 2 whole pods of star anise
• 1 stick of cinnamon, broken into pieces
• 2 TBSP of fresh ginger, cut into small pieces
• 1 TBSP of black peppercorns
• 8 cups of good quality vegetable broth
• Salt reduced tamari sauce to taste
• 4 ½ cups of mung bean noodles or vermicelli
• 1 TBSP of coconut oil
• 3/4 cup of dried shitake mushrooms, rinsed, soaked for about 20 minutes in hot water, stems discarded, sliced.
• 450g of firm tofu, cubed
• 2/3 cup of edamame, shelled
• 1 cup of carrots, julienned
• 1 bunch of bok choi, quartered lengthwise

Toppings:

• ¼ cup of fresh chilli, thinly sliced
• ¼ cup of almonds, silvered
• 2 cups of mung bean sprouts
• ¼ cup of fresh cilantro, chopped
• ¼ cup of fresh mint, chopped
• 1 lime

Method:

1. In a large pot, toast your spring onions, garlic, cloves, star anise, cinnamon stick, ginger and peppercorns, stirring frequently not to burn your spices, for 2-3 minutes.
2. In a separate pot, cook your vermicelli according to directions, drain, rinse with cold water to prevent noodles from sticking together and set aside.
3. In a large frying pan or wok, sauté your shitake mushrooms, tofu and bok choi for 5 – 7 minutes.
4. In the meantime, add your shelled edamame to your soup and cook for about 5 minutes until you add your sautéed mushrooms, tofu and bok choi with carrots and cooked vermicelli to the soup. Cook for another 1 – 2 minutes.
5. Add more tamari sauce if needed and serve topped with sliced chilli, silvered almonds, bean sprouts, cilantro, mint and a squeeze of lime.
6. Enjoy