Filter
Reset
Sort ByRelevance
Tonja Popowski
Vega pho
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the ginger and onion for about 7 minutes under a hot oven grill.
-
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.
-
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.
-
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.
-
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.
-
15 minLunchjazz apple, bunch onion, tuna pieces in olive oil, mini mozzarella, Chinese cabbage leaves, raw vegetable carrot julienne,cabbage wrap with tuna, apple and carrot
-
20 minLunchrucola lettuce, fresh cream cheese, cocktail shrimp, mayonnaise, sundried tomato tapenade, bread, beef tomatoes, smoked chicken fillet,club sandwich with rucola cream, shrimp and chicken
-
10 minLunchhazelnut, white casino bread, cream cheese, lemon zest, White chocolate, butter,white chocotosti with hazelnut
-
10 minLunchparma ham, celeriac stew, Parmesan cheese, egg, baking powder,muffins of celeriac stew with parma ham
Nutrition
295Calories
Sodium0% DV3.5g
Fat6% DV4g
Protein20% DV10g
Carbs17% DV52g
Fiber24% DV6g
Loved it