Vegetarian & vegan pho

Making flavorful meat-free broths is a bit of an art, so this recipe took some time to develop, but it’s resulted in this really aromatic, flavorful broth with a lot of depth and is really satisfying and comforting.

Ingredients (Serves 2):

For the broth:

• 1

  tbsp veg bouillon powder or 1 veg stock cube

• 1 white onion

• 3 garlic gloves

• knob of ginger

• 1 litre water

• 2 pieces of start anise

• 3 dried red chillies

• 2 cinammon sticks

• 120grams shiitake mushrooms

• 2 spring onions

• 1 carrot

• 1tbsp miso paste

• 1tbsp soy sauce/tamari

• ribbon noodles

Toppings:

• fresh mint

• fresh coriander

• spring onions

• your greens of choice

• lime

Method:

1. Cut the onion into large chunks and scorch on a high heat with the star anise, chillies and cinnamon sticks until darkened and fragrant.

2. Roughly chop the carrots, spring onions, garlic and ginger and add these to the pot, before adding

the rest of the dried ingredients and the mushrooms.

3. Add the water and vegetable stock cube/powder and leave to simmer on a low heat for

a couple of hours.

4. After a couple of hours, add the miso and soy sauce/tamari and season the broth to taste with salt.

5. Remove the carrots, ginger, garlic, spring onion, star anise, chillies and cinnamon sticks from the

broth.

6. Ladle the broth over a bowl of cooked ribbon noodles and top with your greens, herbs and lime.