Vego Pho

Ingredients

• 2 star anise
• 1 cinnamon stick
• ½ tsp whole cloves
• 2 tsp whole peppercorns
• 2 cups vegetable stock
• 2 cups water
• ½ small brown onion, diced
• 2 garlic cloves, minced
• 4cm piece fresh ginger, halved
• 1–2 tbsp tamari
• 1 carrot sliced (optional)
• 8 baby corn (optional)
• 1 tbsp rice vinegar
• 2 baby buk choy
• 1 tbsp olive oil
• 80g rice noodles
• 100g shiitake mushrooms, sliced
• 50g tofu
• Lime slices
• Fresh basil
• Bean sprouts
• Sliced chilli

Method

• Add the star anise, cinnamon, cloves and peppercorn to a large pan over low-medium heat and cook for 30 secs–1 min until fragrant.
• Add the stock, water, onion, garlic, ginger and tamari and let simmer for at least 25 mins. Strain and season as required with more tamari. Add the carrot, corn and rice vinegar and cook for 5 mins, then add the baby buk choy and cook for another 5 mins until tender.
• While the broth is cooking, cook the noodles according to packet instructions. Leave aside.
• In a separate pan, heat the oil over medium heat and cook the mushrooms and tofu for 4–5 mins until tender.
• Divide the stock and noodles in bowls then add the rest of the ingredients and the garnishes.