Veggie filled Pho
Description
A warming mid week meal that’s ready in minutes and packs a flavoursome punch, sounds pho-tastic! Up your collagen with this immunity boosting pho, starting Broth & Co’s pasture raised Australian cattle bone broth. Providing a powerful source of nutrients that will support your gut health, along with some crunchy bean sprouts, aromatic ginger, spicy chilli and zesty lime, this Thai inspired dish is ready in minutes and is the perfect addition to your weekly rotation for the last month of winter.
Ingredients
Broth:
- 3cm piece of fresh ginger, grated
- 3 tbsp Broth & Co Tum Yum Thai Bone Broth Concentrate
- 6 cups filtered water
- 1 tbsp Niulife Coconut Sugar
- 2 tsp Spiral Genuine Tamari Sauce
- 2 tsp Carwari Organic Rice Vinegar
Soup:
- 1 packet Spiral Organic Udon Noodles
- 1 tbsp Plenty Cold Pressed Olive Oil
- Handful of fresh mushrooms (we used a mixture oyster, button and shiitake)
- 2-3 cups of veggies (our faves are sliced carrots, broccoli and snow peas)
Optional Garnishes:
- Fresh coriander
- Lime wedges
- Beans sprouts
- thinly-sliced chillies
Preparation method
- Prepare all soup ingredients and garnishes.
- In a large saucepan over medium heat, place broth ingredients and bring to the boil. Once boiled reduce heat and let simmer while you prep your noodles.
- Cook noodles as per packet instructions.
- Add mushrooms and veggies to the broth 5 minutes before serving.
- To plate, simply divide noodles, ladle broth over noodles and top with your chosen garnish. Enjoy!
