Quick Vegan Pho
This restorative noodle soup might be quick to make, but a few clever cook’s tricks ensure it’s deeply flavoured. Light, herby and vegetal, this broth is a detox in a bowl. Feel free to add fresh or dried chilli, if you like it hot.
Recipe
1
Prepare Aromatics
Peel and grate ginger. Pick Thai basil leaves from their stems, finely slice stems and keep separate. Set aside.
2
Caramelise Eschalot
Halve eschalot. Heat a large saucepan over medium-high heat. Season eschalot with salt and place, cut-side down, in pan. Cook, without turning, for 7 minutes or until heavily caramelised. Keep eschalot in the pan.
3
Prepare Vegetables
Meanwhile, slice shiitake mushrooms and quarter bok choy. Peel and slice carrot into rounds.
4
Add Vegetables
Add shiitake mushroom to saucepan and cook for 5 minutes or until caramelised slightly. Add ginger and carrot and cook, stirring, for 30 seconds or until fragrant.
5
Add Stock, Prepare Noodles
Add 750ml (3 cups) water, vegetable stock cube, Thai basil stems and Chinese High-Five Blend, bring to a simmer and cook for 10 minutes. Place noodles in a heatproof bowl and cover with boiling water. Set aside to soften until ready to serve.
6
Plate Up
Add bok choy to broth and cook until just wilted. Discard eschalot. Cut lime into wedges. Finely slice spring onion and mix with Thai basil leaves. Drain noodles and divide between bowls. Spoon over broth and vegetables and top with Thai basil mixture and lime wedges.