Light Fragrant Pho-Inspired Soup
Ingredients
Broth
- 1-2 tbsp cooking oil
- 1 head of cabbage of choice
- 2 cloves
- 1 star anise
- 3 litres of water
- 1 tbsp coconut sugar
- 1 tbsp white miso paste
- 2-4 tsp salt
- 1 tsp (white) pepper
- 2 tsp apple cider vinegar
- 1 tsp dark soy sauce
Garnish
- 250 g cooked vegan noodles of choice
- 2 stalks spring onion
- 2 stalks bok choy
- 1 carrot
- 1/8 purple cabbage
- 1 1/2 cups fried mushrooms eg oysters
- 150 g fried tofu
Preparation
Wash the cabbage and dry it.
Heat the oil in a large pot over medium heat, add the whole cabbage, and fry it for 2-3 minutes.
Add cloves, star anise, and water to the pot, then let the broth simmer for 45-50 minutes.
Remove the cabbage from the pot.
Add the other broth ingredients and adjust the salt to taste.
Cook the vegan noodles according to package instructions
Fry the mushrooms and tofu until golden
Prepare the vegetables by chopping them as desired
Serve the broth with the cooked noodles and fresh vegetables.
