April 25, 2016
I love pho for supper; it’s a Vietnamese-inspired soup with plenty of heartwarming veg. This is the perfect light meal for a cold night when you’re looking to get loads of vitamins in one hit.
- Yields: Serves 2
1Heat the oil or butter in a pan, throw in the garlic and ginger and cook for 30 seconds, then throw in the mushrooms and stir-fry for 2 minutes.
2Pour over the stock, tamari, star anise and cinnamon stick and bring to a boil, then reduce to a simmer and cook for 10 minutes.
3Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs.
4Gently lower the eggs one by one into a pan half filled with boiling water and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled.
5Drain and hold under cold running water to stop them cooking and to cool them enough to peel.
6Ladle the soup into two bowls, slice the eggs in half and place on top of the soup.
7Throw the chilli and spring onions over the soup to serve.
When you come across the cinnamon stick or star anise, remove them, they are there to add flavour to the soup but not to be eaten.