Faux pho

88

PREP TIME

10 min

TOTAL TIME

23 min

Serves

2

Faux pho

Laden with golden tofu and satiny noodles, this richly spiced Vietnamese comfort soup brings all the goods: veggies, protein and mouthwatering flavour.

Ingredients

  • 900-mL carton vegetable or chicken broth , about 3 1/2 cups
  • 1 cinnamon stick
  • 1 thin slice ginger
  • 1 star anise , optional
  • 1/2 tsp granulated sugar
  • 1/2 tsp hot chili-garlic sauce
  • 1/2 350-g pkg extra-firm tofu , or 1 cup chopped cooked chicken
  • 2 cups sliced shiitake or button mushrooms
  • 1 bundle thin rice vermicelli noodles , about 1-in. thick
  • 2 green onions , sliced
  • 1/4 cup shredded mint or basil
  • handful bean sprouts , optional
  • 1 lime

Instructions

  • Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 min. Remove and discard cinnamon, anise and ginger.
  • Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 min. Add to broth. If using chicken, add now. Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 min. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 245,
  • Protein
  • 16 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,
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