Inspiring your weeknight meals with the Ecology Winter Warmers recipe series with @fooddesignstudio. Featuring classic pho spices and veggies that are full of vitamins to fight off nasty winter bugs and kickstart your immune system. With star anise, cardamom, cinnamon and ginger in the soup and topped with spring onion, coriander and chilli toppings. All your favourite flavours in one bowl!
Vegan Pho
Serves: 2
@fooddesignstudios serves her Pho in the Ecology Dawn Laksa Bowls Cloud
Pho Ingredients:
1 large onion, diced
1 tbs grated fresh ginger
1 litre vegan chicken stock or stock of your choice
2 star anise
4 cardamon pods
1 cinnamon stick
1 tbs miso paste
1 tbs tamari or soy sauce
1/2 tbs coconut sugar
Garnish Ingredients:
1 bunch baby bok choy
Handful mushrooms, sliced and pan fried
Handful of noodles of your choice
1 spring onion, sliced on an angle
1 red chilli, sliced
Coriander
Method:
Place the onion, ginger, star anise, cardamon pods and cinnamon stick into a medium saucepan.
Place on the stove over a medium heat stirring constantly for 5 minutes once at temperature.
Add the chicken stock, miso paste, Tamari and coconut sugar, bring to a boil and boil on high for 5 minutes.
Reduce the heat to a simmer and simmer for 30 minutes.
Cook the noodles as per the packet instructions and get all of your garnish ingredients ready.
Strain your Pho through a sieve and pour the liquid component into your serving bowls. Add the noodles and garnish with the bok choy, mushrooms, spring onion, chilli and coriander.