New recipe! Bianca Sheedy’s mushroom pho, a plant based take on the traditional Vietnamese dish. Perfect for a cold evening when your immune system needs a boost!
2 whole star anise
2 tsp coriander seeds
1 cinnamon stick
1.25 litres of vegetable stock
30g ginger finely sliced
Punnet of mixed mushrooms
½ brown onion finely sliced
1 ½ tbsp soy sauce
3 sheets nori
Salt and pepper
200g carrots shredded
150g Rice noodles, soaked in hot water for 10mins, drained
Sliced long red chilli
Fresh herbs (mint, coriander, Thai basil)
1. Combine the cloves, star anise, coriander seeds and cinnamon stick in a medium size saucepan. Place over a medium-high heat and toast for 2–3 minutes until aromatic. Add the stock, ginger, mushrooms, onion and soy sauce and bring to the boil. Reduce the heat to a steady simmer.
2. Meanwhile, wave the nori sheets over a direct flame for 30–40 seconds until lightly toasted and crisp. Add the nori to the stock, season generously with black pepper and a pinch of salt. Cover and simmer for 20 minutes. Add the carrots, cover and simmer for 6–8 minutes until tender. Strain, reserving solids and stock. Return the stock to the saucepan, adjust seasoning to taste and place over a low heat to keep warm.
3. Divide the rice noodles between two deep bowls and top with the carrots and mushrooms. Pour the hot stock over the noodles and top with beans sprouts, chili and herbs. Serve with lime wedges.
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