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 minLunchlamb's lettuce, cucumber, radishes, smoked salmon, yogurt, mayonnaise, lemon juice, dill, dill,lettuce with salmon and creamy dill dressing
-
15 minLunchRoast beef, grated horseradish, waldkorn, onion, butter,light rye bread with roast beef and horseradish
-
25 minLunchsweet potatoes, small sprouts, vegetable stock, hazelnut, Sesame seed, cumin seed, coriander seed, fennel seed, yogurt Greek style (10% fat),sprouts soup with dukkah
-
20 minLunchbasmati rice, green apple, fresh basil, sunflower oil, egg, semi-skimmed milk,gluten-free rice pancakes
Nutrition
295Calories
Sodium0% DV3.5g
Fat6% DV4g
Protein20% DV10g
Carbs17% DV52g
Fiber24% DV6g
Loved it