Aromatic Vegan Pho

• Aromatic, fragrant vegan pho.
• Ready in 30 minutes.
• Low in fat.
• Gluten-free.

True Cinnamon Sticks/Quills 50g (Hampshire Foods)

2 cinnamon sticks

Cloves (Whole), Organic 100g (Sussex Wholefoods)

5 cloves

Coriander Seed, Organic 100g (Sussex Wholefoods)

1tsp coriander seeds

Chinese 5 Spice 50g (Hampshire Foods)

1tsp chinese five spice

Vegetable Bouillon Powder, Organic 900g (Marigold)

1tbsp vegan bouillon powder

Tamari Soya Sauce, Gluten Free 150ml (Meridian)

3tbsp soya sauce

Tropical Wholefoods Oyster Mushrooms 25g

oyster mushrooms

Roasted Peanuts With No Salt 250g (Sussex Wholefoods)

roasted peanuts for garnish

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pink salt

Wide Brown Rice Noodles, Organic 200g (Clearspring)

1 pack rice noodles

Other Ingredients

• 1.5 inch ginger piece.
• 1 onion.
• 1 pack extra-firm tofu.
• Herbs and lime to garnish.
• 2L water.

Method

1. Preheat your oven to 180°C. Cut the tofu into desired size cubes and bake in the oven until slightly browned.
2. Char your onion over medium flame turning frequently until slightly black and soft on the outside.
3. Using a big saucepan, toast cinnamon, cloves and coriander seeds over a medium heat until fragrant (be careful not to burn them).
4. Add water, ginger, onion and chinese five spice to the spices. Mix well, add boullion powder, cover and let simmer for 30 minutes.
5. While your pho is simmering, rehydrate mushrooms and cook your noodles following instructions on the packet.
6. Sieve your broth. Add tamari sauce and season with salt.
7. Place noodles, tofu and mushrooms in the bowl. Pour your soup and garnish with peanuts, lime, herbs and other ingredients of your choice.