One-Pot Wonders


March 24, 2020
0 Ratings
Photo by Tastes Like Green Spirit
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 2 Poritons
Author Notes

Fancy a vegan vietnamese rice noodle soup, also known as Pho? Its full of pak choi, sprouts, broccoli, lime, mint, carrots, cashews and lots of vitamines! —Tastes Like Green Spirit

What You'll Need
  • 1/2 broccoli
  • 2 handfuls fresh cilantro
  • 2 handfuls mint leaves
  • 1 piece ginger (thumb-sized)
  • 2 handfuls cashews
  • 450 milliliters vegetable broth
  • 1 garlic clove
  • 2 bunches bok choy
  • 1 teaspoon miso paste
  • 1 bed of water cress
  • 100 milliliters water
  • 200 grams rice noodles
  1. Wash the broccoli and the carrots, peel the carrot and finely slice both. Remove the stalk from the bok choi and also finely slice it. Peel and grate the ginger, grate the garlic. Pluck the mint leaves, crush the cashew nuts in a mortar.
  2. Heat a pan with a tablespoon of coconut oil, then lower to medium heat. Grate ginger and garlic, add broccoli, carrots and the white part of the pak choi and sautée for 5 minutes. Finally, add the green part and only it sautée briefly. The leaves should stay crispy and brightly green. Heat the broth in a saucepan.
  3. Whisk 1 tsp miso paste with 100 ml water.
  4. Cook the rice noodles. Usually it is enough to let them steep in the hot broth for a few minutes.
  5. Before you add miso and vegetables, you can test whether the noodles are al dente.
  6. When the broth is hot enough and the noodles are ready, add the miso mixture and the vegetables.
  7. Top with coriander, cress and mint leaves and the cashew nuts. Add some tamari sauce and lime juice to taste and sprinkle with a little grated lime zest.

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