Mushroom pho-style soup
A clear, spiced broth in the style of pho, built on charred onion, ginger and five spice, with mushrooms, pak choi and rice noodles. Fragrant and quick, and fun to top at the table.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube and tamari.
Method
- Peel and halve the onion and slice the ginger. Slice the mushrooms. Halve the pak choi lengthways. Slice the chilli and chop the coriander.
- Put a large dry pan over a high heat and cook the onion halves cut side down for 4 minutes, until blackened, which gives the broth its depth.
- Add the ginger, five spice and tamari, along with the stock cube crumbled into 800 ml of boiling water. Bring to the boil, then simmer for 10 minutes.
- Meanwhile, soak or cook the rice noodles following the packet, usually 3 to 4 minutes, then drain and share between two deep bowls.
- Lift the onion out of the broth. Add the mushrooms and pak choi and simmer for 3 minutes, until just tender.
- Ladle the broth and vegetables over the noodles. Top with the beansprouts, chilli and coriander and serve with the lime cut into wedges.
Tip Let the onion halves blacken properly, as the char gives the broth its depth. Rice noodles go soft fast, so do not leave them sitting in the broth.
Per portion
| Energy | 290 kcal |
| Protein | 11 g |
| Carbohydrate | 54 g |
| of which sugars | 8 g |
| Fat | 3 g |
| of which saturates | 1 g |
| Fibre | 6 g |
| Salt | 5.02 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- vegetable stock cube1
- ginger20 g
- onion1
- chinese five spice2 tsp
- tamari2 tbsp
- rice noodles100 g
- mushrooms200 g
- pak choi1
- beansprouts100 g
- lime1
- coriander½ bunch
- green chilli1
