I love pho. But it’s something I thought could never really work on a plant-based diet. Thankfully not so! The real flavours of this dish come from the cinnamon and star anise infusing the soup. We’ve added mushrooms and bok choy to this one, but really you can add anything you like!
- 1/2 red onion
- 3 garlic cloves, crushed
- 5 cm of ginger
- 2 cinnamon sticks
- 3 star anise 'stars'
- 6 cloves
- 50 g refined coconut oil
- 2 mushroom stock cubes or, if unavailable, 2 vegetable stock cubes
- 1 litre of filtered water
- 1 chilli
- 125 g shiitake mushroom
- 125 g tofu
- 1 tsp stevia
- 200 g bok choy or pak choy
- 350 g konjac noodles
- 100 g beansprouts
- Add the crushed garlic cloves (with their skins on), the red onion (in quarters, skins on) and the unpeeled, sliced ginger to a saucepan on high heat. Cook until browned and fragrant.
- To the pot, add the cinnamon sticks, star anise and cloves Cover with water and add the mushroom stock cubes. Bring to the boil. Then turn the heat right down and allow to simmer very gently for about 30 minutes.
- When the broth is fragrant, add the stevia (gradually) to taste. Add the shiitake mushrooms, and cook until softened. Finally add the bok choy, allowing to cook very briefly so that it stays fresh & crunchy.
- Assemble the konjac noodles as per the packet instruction (usually rinsing in hot water before serving) in two bowls.
- Top with mushrooms, bok choy and pour over broth. Garnish with torn coriander, a squeeze of lime, basil, red onion and as much fresh chilli as you can handle!
We try to keep our sugar intake under control here, so we often use a stevia blend, rather than sugar in our cooking. Stevia is a natural, plant-based sweetener that’s often mixed with erythritol (another plant-based sweetener) to give it bulk. They don’t spike insulin levels so much, and are lower in calories, so help to keep us healthy (and a bit slimmer).