Pho soup

INGREDIENTS

Broth 

2 onions 

3 cloves of garlic 

2 tsp Foodin ginger powder 

1 tsp Foodin whole black peppers 

1 tsp Foodin Ceylon cinnamon 

½ tsp Foodin ground cloves 

2 tsp Foodin olive oil 

1,3 dl water 

2 vegetable broth cubes 

2 tsp Foodin umami sauce 

1 tsp Foodin lemon juice 

Salt if needed 

For serving 

Marinated tofu 250-300 g 

200 g mushrooms + pinch of salt 

+ Foodin olive oil 

Shirataki noodles cooked according to package directions 

200 g broccoli 

bok choy 

Fresh herbs such as basil or cilantro 

Chili 

Lime 

Sriracha sauce 

Foodin spiced dry roasted cashews 

RECIPE

Halve the onions and garlic. Add them to a saucepan (without oil) with the spices and dry roast on medium heat for a few minutes. 

Add the oil and stir everything together. 

Add the water and vegetable broth cubes and bring the broth to a boil. Place a lid on the pan and let the broth simmer on low-medium heat for 30 minutes. 

While the broth is simmering, cube the tofu and clean the mushrooms with a brush. Cook the tofu cubes in oil and then cook the mushrooms. Add a pinch of salt and set aside. 

Cut the broccoli into bite-size pieces. 

Cook the shirataki noodles according to package directions. 

When the broth is ready, take out the onions and black peppers. Add the umami sauce, lemon juice and season with salt if necessary. 

To the broth, add the broccoli and bok choy. Cook the broth for another 5 minutes or until the broccoli gets a little softer. 

Serve the soup by first adding noodles in the bowl. Then ladle the soup with the vegetables on top. Add the cooked tofu, mushrooms, spiced cashews, herbs, chili, lime and sriracha sauce.