Mushroom Pho Bo
Serves:
4
Difficulty:
Tricky
Ready in:
3 hours
- 200g firm tofu
- 2 litres vegan or vegetable stock/bouillon
- 1 onion, whole and unpeeled
- 20g ginger, whole and unpeeled
- 1 garlic clove, whole and unpeeled
- 1 small cinnamon stick
- 1 tsp coriander seeds
- 2 cardamon pods
- 1 star anise
- 80g oyster mushrooms, torn
- 50g enoki mushrooms, roots removed
- 4 spring onions, finely sliced
- 2 red chillies, finely sliced
- 1/2 orange juiced
- 1/2 lime, juiced
- 1 small bunch of basil, leaves picked
- 1 small bunch of coriander, leaves picked
- 200g flat rice noodles
- 2 tsp light brown sugar
- 1 tsp dark soy sauce
- Preheat the oven to 200°C. Place a suitable size saucepan over a medium-high heat and add the onion, garlic and ginger (whole and uncut) and cook until scorched all over and tender to touch (approx. 45 minutes-1 hour).
- Remove the onion, garlic and ginger and peel. Return to the pan along with the whole spices and the vegetable stock. Bring to the boil, then reduce the heat and allow to very gently simmer for approx. 2 hours.
- Drain and dice the tofu into 2cm cubes. Toss the tofu in 2 tsp rapeseed oil and place into the preheated oven and roast until caramelised (approx. 15 minutes).
- Soak the noodles in boiling water until tender remove and refresh.
- Assemble the ingredients in 4 serving bowls; a portion of the noodles, the raw mushrooms, roasted tofu, sliced chillies, spring onions and herbs.
- Remove the stock from the heat and add the lime juice, orange juice, soy sauce and brown sugar.
- Pass the stock through a fine sieve return to a clean pan and bring to the boil. Pour a portion of the boiling stock over the noodle mushroom and tofu portion. Serve immediately.
