Vegetable pho with tofu, shiitake and rice noodles

Ingredients

For 1 serving

• Rice noodles55 g
• Tofu180 g
• Shiitake mushrooms80 g
• Bean sprouts60 g
• Onion60 g
• Ginger10 g
• Anise seeds0.5 teaspoon
• Cinnamon1 pinch
• Cloves1 pinch
• Tamari1 tablespoon
• Vegetable broth500 ml
• Cilantro5 g
• Mint3 g
• Lime0.5
• Chili pepper0.5

Contains: soy, celery,

Method

1. Halve the peeled onion and the ginger and char them cut side down in a dry pan over high heat for 5 minutes, until well blackened: this gives the broth its toasty flavour.
2. Put them in a pot with the vegetable stock, aniseed, cinnamon, cloves and tamari, bring to the boil and simmer over low heat for 25 minutes, then strain the broth and return it to the pot.
3. Meanwhile wipe the shiitake mushrooms with a damp cloth, remove the tough stems and slice them; pat the tofu dry and cut it into 1.5 cm cubes.
4. Rinse the bean sprouts, pick the coriander and mint leaves, cut the lime into wedges and thinly slice the chilli.
5. Add the shiitake and tofu to the strained broth and cook over medium heat for 5 minutes, until the mushrooms are soft.
6. Meanwhile put the rice noodles in a bowl, cover them with boiling water and leave for 5 minutes, until soft; drain and put them in the serving bowl.
7. Pour the boiling broth with the tofu and mushrooms over the noodles and top with the bean sprouts, coriander, mint, lime and chilli.