Herbs And Mushroom Pho
20 April, 2018
Sustainability.The driving force behind veganism. Food and fashion that does not support exploitationin in any form. A way of life that is slow, self sustaining and wholesome. Everything that is embodied by this Vietnamese vegan noodle soup which is a complete meal in itself.
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Ingredients Â
- For the soup - 3 inch long cinnamon stick
- 2 star anise
- 3 cloves
- 1 white onion finely chopped
- 1 inch ginger thinly sliced
- 1 small carrot sliced
- 1 tsp soy sauce
- salt to taste
- Other ingredients - 1 tsp oil
- 1 cup sliced mushrooms
- freshly ground pepper
- 70 gm rice noodles
- fresh herbs Thai basil, cilantro, mint, green onions
- lemon wedges
- thinly sliced green peppers optional
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InstructionsÂ
- Take 4 cups water in a saucepan. Add the whole spices, chopped onions, ginger, carrots and salt. Bring to boil and let it simmer.
- Once the volume of the liquid reduces to half, add soya sauce to season it. Remove from flame.
- Cook the rice noodles as per instructions on the pack. Let it remain a bit firm.
- Heat the oil in a wok. Add the mushrooms and saute on medium heat for 5-6 mins.
- Season the mushrooms with salt and pepper before removing from the flame.
- Put the cooked noodles at the bottom of the bowl. Strain and pour the soup over it.
- Garnish with the herbs and add the lime wedges and sliced peppers. Serve immediately.
Responses
This is so delicious
Absolutely stunning and delicious.