Herbs And Mushroom Pho
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Sustainability. The driving force behind veganism. Food and fashion that does not support exploitation 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
For the soup
- 3 cinnamon stick inch long
- 2 star anise
- 3 cloves
- 1 white onion finely chopped
- 1 inch ginger thinly sliced
- 1 carrot small, sliced
- 1 teaspoon soy sauce
- Salt to taste
Other ingredients
- 1 teaspoon oil
- 1 cup mushrooms sliced
- Pepper freshly ground
- 70 gm rice noodles
- Herbs fresh, Thai basil, cilantro, mint, green onions
- Lemon wedges
- Green peppers thinly sliced, optional
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Instructions
- 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.
Recipe Nutrition
Calories: 230 kcal | Carbohydrates: 49 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Sodium: 261 mg | Potassium: 541 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 5506 IU | Vitamin C: 65 mg | Calcium: 109 mg | Iron: 2 mg
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Absolutely stunning and delicious.
This is so delicious
