Punchy Vegan Pho (v)
Shiitake and oyster mushrooms, seared onions and a hint of miso give this vegan take on a usually meaty soup depth and flavour. The strained broth of onion, ginger and spices can be made ahead and stored in the fridge or freezer.
3 onions, peeled, halved
4cm piece fresh ginger, peeled
2 cinnamon quills 4 star anise 1 tablespoon coriander seeds 1 tablespoon fennel seeds
2 tablespoons neutral oil (I used rice bran oil)
1 cup oyster mushrooms
6 whole fresh shiitake mushrooms
1 tablespoon tamari 1 tablespoon sweet soy sauce
1 tablespoon rice wine vinegar 1 teaspoon miso paste 3 cloves garlic, thinly sliced 1 tablespoon sesame oil 300 grams tofu salt and ground pepper juice 3 limes
TO SERVE
150 grams cooked thick rice noodles
1 red chilli, thinly sliced
a mixture of herbs such as coriander, Vietnamese mint, mint or Thai basil
Sear the onions and ginger in a large dry pot over a high heat for 10 minutes, flipping with tongs halfway through so that both sides of the onions have begun to char. Lower the heat and add the cinnamon quills, star anise, coriander seeds, fennel seeds and 2 litres of water. Cover and simmer for 2 hours.
Place 1 tablespoon of the oil in a large pan over a medium heat. Add the oyster mushrooms, shiitake mushrooms, tamari, sweet soy sauce and rice wine vinegar and fry for 5 minutes, stirring frequently.
After the broth has simmered for 2 hours, strain through a sieve into a large heatproof jug. Discard the solids and return the broth to the pot with the fried mushrooms, miso paste and garlic. Stir to dissolve the miso, then cover and simmer for a further 30 minutes.
While the broth simmers, heat the sesame oil and the remaining neutral oil in a pan. Pat the tofu dry and fry over a high heat until golden on each side then remove from the heat, season and drain on kitchen towels. Cut into thin squares.
Remove the broth from the heat and add the lime juice.
TO SERVE: Divide the cooked rice noodles between bowls and top with 1-2 cups pho broth. Top with tofu, chilli and fresh herbs. SERVES 4-6