Author Notes
The day I tried pho was the day I realised that soup could be loved. —Alannah | Kale Mary
Ingredients
- For the broth
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2
Brown onions, halved
-
1
Thumb sized piece of ginger, roughly sliced
-
1
Bulb garlic, skin removed
-
2
Star anise
-
2
Cinnamon sticks, broken into pieces
-
4
Cloves
-
1 tablespoon
Coriander seeds
-
2
Dried shiitake mushrooms
-
4
Coriander stems
-
1/2 teaspoon
Fennel seeds
-
1
Leek, white and green parts, roughly chopped
-
3
Carrots, roughly chopped
-
1/4
Green cabbage, roughly chopped
-
1/2
Daikon, roughly chopped
-
6 cups
Vegetable stock
-
2 tablespoons
Gluten-free soy sauce
-
2 tablespoons
nutritional yeast mixed with 4 tbsp water – sediment discarded
- To serve
-
200 grams
Rice noodles, cooked
-
1/4
Green cabbage
-
1/2
Head broccoli
-
1
Carrot, julienned
-
1/2
Daikon, julienned
-
2
Heads bok choy
-
2
Spring onions
-
Small handful coriander
-
1
Lime, quartered
-
125 grams
Tofu, cubed and baked for 15 mins on 200 degrees C
Directions
-
Add halved onions and ginger pieces to a large soup pot over a high heat. Let sit until charred and almost burnt.
-
Add garlic, star anise, cinnamon, cloves, coriander seeds, shiitake mushrooms, coriander stems and fennel seeds and let toast until fragrant. Mix a couple of times.
-
Then, add leek, carrots, green cabbage, daikon and mix until evenly coated with spices. Add vegetable stock and stir then bring to the boil.
-
Once boiling, reduce to simmer and add gluten-free soy sauce as well as nutritional yeast water (NOTE: do not add sediment). Simmer for 2 hours.
-
While simmering, prepare other ingredients for plating in bowls.
-
Once cooking time is complete and the broth is fragrant, strain through a sieve and discard solids. Then, pour the broth into prepared bowls and serve.
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