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Vegetable Pho with Tea Broth
Ingredients
14
Servings
4
This flavourful tea based broth steeps in a French coffee press with spices. It serves as a perfect base for a vegetable version of Vietnamese pho, a comforting noodle soup.
Ingredients
200 gram (7 ounce) shirataki noodles*
2 teaspoon Chinese 5 Spice
1 teaspoon Minced Garlic
1 teaspoon Onion Salt
1 pinch Chilli Flakes
2 tablespoons loose Lapsang Souchong Tea
3 tablespoons Hoisin sauce
1 litre (15 fluid ounce) boiling water
Garnishes
2 spring onions, thinly sliced
50 gram (2 ounce) red pepper, thinly sliced
50 gram (2 ounce) carrots, finely sliced
50 gram (2 ounce) shiitake or wild mushrooms, thinly sliced
lime wedges to serve
Key Products
Instructions
- 1 Rinse noodles with hot water in a colander then divide amongst 4 soup bowls.
- 2 Combine rest of the ingredients, excluding garnishes in a large French coffee press. Let stand for 3 minutes then, using the French press plunger, strain the stock. Pour the liquid evenly into the bowls and arrange garnishes on top.
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