Name: vegetable pho with tea broth recipe | Schwartz
Yield: 4
Ingredients: 200 g (7 oz) shirataki noodles*; 2 tsp Chinese 5 Spice; 1 tsp Minced Garlic; 1 tsp Onion Salt; 1 pinch Chillies Crushed; 2 tbsp loose Lapsang Souchong Tea; 3 tbsp Hoisin sauce; 1 litre (15 fl oz) boiling water; Garnishes; 2 spring onions, thinly sliced; 50 g (2 oz) red pepper, thinly sliced; 50 g (2 oz) carrots, finely sliced; 50 g (2 oz) shiitake or wild mushrooms, thinly sliced; lime wedges to serve

Minced Garlic

Product Information

£1.90/unit, 46g

Out of Stock

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

COOKING 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.