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Tonja Popowski
Vega pho
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Ingredients
Directions
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Roast the ginger and onion for about 7 minutes under a hot oven grill.
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Heat a large (soup) pan and fry the spices until they start to smell good. Add the garlic, stock and the roasted ginger and onion.
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Bring to the boil and then remove the pan from the heat source. Let it draw for about 30 minutes. Strain the stock and bring back to a low heat.
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Meanwhile, bake the chestnut mushrooms in the soy sauce and sesame oil. Add the mushrooms with the spring onion and bok choy to the stock.
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Boil the noodles and rinse them with cold water. Divide the noodles over bowls and pour over the stock. Sprinkle the pho with the bean sprouts and fresh herbs.
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25 minLunchyellow rice, Sesame seed, boiled beets, Red pepper, green pepper, Japanese soy sauce, sesame oil, lemon juice, mayonnaise with lemon, cut white cabbages, canned corn,oriental salad with sesame dressing -
10 minLunchhand apple, Red onion, zucchini, white coal, Red pepper, lemon, pickle, yogurt 0% fat, Zaanse mustard, extra virgin olive oil, fresh flat parsley, salted peanuts,crispy salad -
20 minLuncholive oil, cooking cream, milk, old cheese, Nut bread,Dutch cheese soup with nut bread croutons -
15 minLunchcooked beet, spring / forest onion, balsamic vinegar, extra virgin olive oil, rolmops herring, arugula,beet carpaccio with rocket and rolmops
Nutrition
295Calories
Sodium0% DV3.5g
Fat6% DV4g
Protein20% DV10g
Carbs17% DV52g
Fiber24% DV6g
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