Faux pho
96
- Prep Time10 min
- Total Time23 min
- Makes2 servings
Laden with golden tofu and satiny noodles, this richly spiced Vietnamese comfort soup brings all the goods: veggies, protein and mouthwatering flavour.
Ingredients
900-mL carton vegetable or chicken broth, about 3 1/2 cups
1 cinnamon stick
1 thin slice ginger
1 star anise, optional
1/2 tsp granulated sugar
1/2 tsp hot chili-garlic sauce
1/2 350-g pkg extra-firm tofu, or 1 cup chopped cooked chicken
2 cups sliced shiitake or button mushrooms
1 bundle thin rice vermicelli noodles, about 1-in. thick
2 green onions, sliced
1/4 cup shredded mint or basil
handful bean sprouts, optional
1 lime
Instructions
Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 min. Remove and discard cinnamon, anise and ginger.
Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 min. Add to broth. If using chicken, add now. Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 min. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.
Nutrition (per serving)
Calories 245, Protein 16g, Carbohydrates 41g, Fat 6g, Fibre 4g.
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