My body is on shutdown and needs some energising stat. Unfortunately, I am infected with the disgusting flu and have become a real, living, walking, zombie. A glittery zombie of course.
When I ever feel like ive been diagnosed with the plague I always turn to soup to mend me back to health. Soup is penicillin for the soul as you can add as much veg, ginger, chilli and add any type of protein to fight off those pesky germs.
Last year, I would rely on my penicillin ramen to make me feel slightly human again however this time my body was screaming for more supergreens.
Recently, Kingston got blessed with a Pho restaurant and I can not praise it enough. I had the Bún riêu, which is A Hanoi classic; vermicelli noodles in a rich tomato & crab broth with wafer thin steak & tofu, topped with fried shallots. I accompanied it with Rau muống xào which is Stir fried morning-glory (water spinach) in garlic. My bestie, who is vegan, had the Phở chay Tofu & button mushrooms and Gỏi ngó sen which is a glorious side of tangy lotus stems with green bean & sesame seeds. Never before did I make so many sounds whilst eating a meal. ‘Mmmm, WOW, this is amazing, seriously this is amazing’ were said a lot whilst I slurped away on my perfectly executed pho soup. We both left feeling energized and content. I wanted to feel that wonderful again so with this pesky cold, I had to turn the Vietnamese favourite, pho, to make me feel whole again.
This fragrant, cinnamon infused vegan broth is insanely delicious and gently soothes the throat and opens ups the airwaves. Loaded with mange tout, spring onions, ginger, garlic, chilli shallots, string beans, sugarsnap peas, button mushrooms, plum tomatoes, limes, mint & coriander leaves, this vegan supergreen pho is definitely not short in flavour. Adding puffed soya curd and smoked tofu to the soup gives it more body and the mixture of textures makes it extra special. You can find these types of tofu in any good asian supermarket or health shop.
In Pho, the would also accompany your soup with extra veggies for no extra cost to add-on top of your pho. I loved this little addition, so I decided to do the same with my vegan supergreen pho. A plate of soft lettuce leaves, raw shallots, spring onions, herbs and extra supergreens.
To get my iron levels up, course I had to make a quick and easy alternative to morning-glory. Stir Fried spinach in garlic on the side of my elegantly spiced bowl of warm, vegan pho with a mountain of verdant veggies. Who needs a doctor when you have this recipe to kick any unwanted flu’s butt.
Get interacting with your food and make yourself a bowl of this Vegan Supergreen Pho. Customise your toppings to your preferred flavours and lay those pesty germs to rest.
Light yet satisfying, this vegan supergreen pho is just perfect when you are craving nutrients, fueling and goodness. If you are super hungry, add some vermicelli noodles to add depth to your broth however whenever I am under the weather, my appetite is not huge.
This vegan pho recipe can be made under an hour but if you are like me and love a slow cooker, this recipe is perfect for it. Let your broth simmer for as long as you want and add your veggies and tofu when serving.
This magical pho chay recipe is also a great dish to serve for gatherings as it can make up to 4-6 large bowls of soup heaven. Can be kept refrigerated for five days which is a plus as you can have it for lunches or for midweek meals.
If I haven’t convinced you yet, let me remind you that this easy,Vegan Supergreen pho recipe is:
- Full of Nutrients
- Full of Protein
- Perfect to fight pesky colds
This magical pho chay recipe is also a great dish to serve for gatherings as it can make up to 4-6 large bowls of soup heaven. Can be kept refrigerated for five days which is a plus as you can have it for lunches or for midweek meals. If you do make this Vegan Supergreen Pho or any similar dishes like, Vegan Malaysian Laksa , Malaysian coconut curry & Slow Cooker Chicken Pho, then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- 2 Litres Vegetable Stock
- 1 Cinnamon Stick
- 2 Star Anise
- 2 Cardamon Pods
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Fennel Seeds
- 1 Teaspoon Black Peppercorns
- 2 Garlic Cloves
- 1 Red Chillies, Thinly Sliced w/seeds
- 4 Shallots, Peeled & Halved
- 3 Plum Tomatoes, Halved
- 1 Medium Onion, Sliced Thinly
- 1cm Fresh Ginger, Grated
- 100g Button Mushrooms, Thinly Sliced
- Sugar Snap Peas,
- Mange Tout,
- 1 Sheet Fried Soybean Curd Abura-Age, Cut into Cubes
- 100g Smoked Tofu, Cut Into Cubes
- Salt & Pepper, To Season
- 225g Vermicilli Noodles (optional)
- 60g Soft Lettuce Leaves, Roughly Chopped
- 3 Spring Onions, Sliced at an angle
- Bunch of Coriander
- Bunch Of Mint
- Lime Wedges, To Serve
- 260g Spinach, Washed
- 5 Garlic Cloves, Crushed & Chopped
- 1 Juice of a Lime
- 1 Tablespoon Caster Sugar
- 1 Tablespoon Garlic Oil
- On a high heat, place a large saucepan on the hob and add your vegetable stock. As your broth heats up, add half of the shallots, onion, garlic, chilli, coriander seeds, fennel seeds, cinnamon stick, star anise and black peppercorns to a dry frying pan and toast on a high heat. Let them char for about 3 minutes or until they realease an aromatic aroma. Keep tossing the pan so the spices and herbs do not burn.
- Transfer the spices to the stock and season with salt and pepper. Lower the heat to medium and let the spices infuse the stock for 30 minutes.
- Once the stock has fragrant, add your sliced tomatoes and let cook for another 10 minutes or until they become soft yet firm.
- During this time, prepare your morning glory and garnishes.
- Slice up all your chosen greens, mushrooms shallots, herbs and tofu and plate up. If you are having noodles this is the perfect moment to blanche them (follow the instructions on the packet).
- Place to one side In a large wok, heat your oil to a very high heat, add your garlic. As the garlic becomes slighty brown, add your spinach and toss it in the oil.
- Cook for 5 minutes or as it wilts. Squeeze the juice into the spinach and add your sugar. Mix well and add 3 tablespoons of water to help dissolve the sugar. Stir again to make sure the spinach is evenly coated and quickly plate the greens.
- Ladle the steaming broth into individual bowls making sure each serving has a 1-2 slices of tomato. Add you noodles, if using, handfuls of chosen greens, shallots, mushrooms, tofu, herbs and wedges of lime.
- Serve along side your morning glory and extra toppings that you can leasurly add whilst you slurp away.