Pho is a delicious soup with a flavorful broth and nourishing vegetables. Add tofu and Foodin spiced cashews for extra flavor and to make the soup even more satisfying.
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
Shirataki noodles cooked according to package directions
200 g broccoli
bok choy
Fresh herbs such as basil or cilantro
Chili
Lime
Sriracha sauce
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.
SHOP THE INGREDIENTS
