Pho Soup

Ingredients

3 pers.

Broth

• 1 L of veggie broth
• 2 sticks of lemongrass
• 3 tbsp of ginger
• 1 star anise
• ...

Topping

• 200 mg of shiitake mushrooms
• 200 mg of red nappa cabbage
• 3 green onions
• 3 eggs
• 20 g of cilantro
• 1 lime
• 600 g of thin rice vermicelli

Tofu

• 500 g of firm tofu
• 1 tbsp of crunchy natural peanut butter
• 1 tsp of sesame oil
• 1 tsp of Tabasco sauce
• 1 tsp of soy sauce
• 1 tbsp of water
• 1/2 tsp of cayenne pepper
• 1/2 tsp of paprika
• 1 tsp of Worcestershire sauce
• Salt, to taste
• Sesame seeds, roasted

Steps

1. Start by preparing the broth. Grate the ginger using a zester and cut the lemongrass in small pieces. Set everything in a cauldron and set to medium heat;
2. Secondly, we recommend to prepare the tofu and the marinade for it to be ready to be roasted later. Chop the tofu in 1-cm cubes, mix all the liquids together and set aside. Keep the sesame seeds aside;
3. Chop the shiitake mushrooms and nappa cabbage and roast on medium heat in a pan with a drizzle of sesame oil;
4. Set the veggies aside;
5. Prepare the tofu
   1. Put the stove on medium heat;
   2. In a pan (preferably a wok), add a drizzle of sesame oil;
   3. Add the tofu to the pan when hot;
   4. Roast it until the edges are golden;
   5. Turn off the stove and add the marinade;
   6. Add the sesame seeds.
6. To prepare the toppings, mince the green onions and soft-boil the eggs
   1. Boil a pot of water;
   2. Add the eggs;
   3. Cook for 7 minutes;
   4. Drain and plunge the eggs in a cold-water bath for 1 minute;
   5. Peel the eggs and cut in half.
7. Boil some water and add the vermicelli when boiling, cook for 3 minutes or as indicated on the packaging;
8. Add the vermicelli to an individual bowl with the broth, add the toppings;
9. Top with cilantro and a halved-lime.