Warming pho soup
Enjoy a taste of Vietnam with Madeleine Shaw's warming Pho Soup
This beautiful vegetarian dish from Madeleine Shaw uses carrots as opposed to traditional noodles to pack in some extra vitamin goodness.
1 tbsp coconut oil or butter
3 garlic cloves, crushed
1 tbsp freshly grated ginger
100g wild or button mushrooms, chopped in half
450ml veggie stock
1 tbsp tamari
2 star anise
1 cinnamon stick
1 large carrot grated or julienned
1 red chilli, deseeded amd finely sliced, to serve
1. Crush the garlic, chop the mushrooms in half, slice the pak choi in half, finely slice the chilli and spring onions, spirialize the courgette into noodle shapes and julienne the carrots.
2. Heat the coconut oil in a pan. Throw in the garlic cloves and grated ginger and cook for 30 seconds Throw in the mushrooms and stir-fry for 2 minutes.
3. Add the fresh chicken stock, tamari, star anise and cinnamon stick. Bring to a boil, then reduce and simmer for 10 minutes.
4. Throw in the carrots and pak choi. Cook for a further 7 minutes while preparing the eggs then add the courgetti and turn of the heat keeping the soup covered.
5. Half-fill a pan with boiling water. Carefully lower the eggs into the pan, one by one (ensuring they are covered by the water). Boil them for 5 minutes (for runny) or up to 9 minutes (for hard-boiled).
6. Remove the eggs from the pan and run under cold water to prevent them from further cooking. Crack the shells with a spoon and peel under cold running water.
7. Ladle the soup into two bowls.
8. Slice the eggs in half and sprinkle on top of the soup with the chilli, spring onions and cashews.
(Note –Remove the cinnamon stick and star-anise if you encounter them! They are there to add flavour – not to be eaten!)