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Vietnamese Noodle Broth with Shiitake Mushrooms
A classic Vietnamese broth, bursting with fresh herbs and earthy spices. Your vegan version stars tofu and oodles of veg, including shiitake mushrooms, peppers, courgette and tenderstem. Slurping encouraged.
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 100g brown rice noodles (Brown Rice Flour, Water)
- 80g mangetout
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 onion
- 4cm fresh ginger
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 pepper
- 1 chilli
- 1 handful of fresh coriander
- 1 star anise (whole star anise (100%))
- 120g chestnut mushrooms
Nutritional Information
Calories: 552
Protein: 33g
Carbs: 54g
Fat: 22g
Ingredients
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 4cm fresh ginger (use half)
- 120g chestnut mushrooms (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 1 star anise (use half) (whole star anise (100%))
- 1 chilli (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g mangetout (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 609
Protein: 31g
Carbs: 54g
Fat: 29g
Vietnamese Noodle Broth with Shiitake Mushrooms
A classic Vietnamese broth, bursting with fresh herbs and earthy spices. Your vegan version stars tofu and oodles of veg, including shiitake mushrooms, peppers, courgette and tenderstem. Slurping encouraged.
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Cooking Instructions
- Boil a kettle. Dissolve half the stock cube in a jug with 300ml boiling water, then set aside.
- Finely slice the onion and half the chilli (remove the seeds for less heat). Finely grate the ginger. Halve the broccoli and mushrooms. Thinly slice the pepper. Drain half the tofu, pat dry with paper towel and cut into 2cm cubes.
- Peel the courgette into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one).
- Heat a small frying pan with 1/2 tbsp oil on a medium heat. Add the tofu and cook for 5 mins. Add half the tamari and cook for a further 4-5 mins, until crisp and golden.
- Meanwhile, heat a medium saucepan with 1 tsp oil on a medium heat. Cook the onion and ginger for 2 mins, then add the mushrooms, broccoli, pepper and star anise (whole). Cook for a further 3 mins. Roughly chop the coriander.
- Add the stock, remaining tamari and courgetti to the saucepan. Simmer for 1-2 mins, until the courgette has softened slightly. Turn off the heat and carefully remove the star anise. Stir through half the coriander and chilli (to taste).
- Serve the broth topped with the tofu. Garnish with cashews, coriander and remaining chilli.
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