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 minLunchfrankfurters, sausage, hot dog, white dot, bacon, mayonnaise, mustard, Piccalilly, lettuce, cheese,hotdog nl
-
25 minLunchyoung mature cheese, Whole grain bread, cornstarch, beets (vacuum pack 500 g), fresh oregano, onion, egg, olive oil, hüttenkäse, mustard, freshly baked whole grain, arugula,roll beet burger
-
15 minLunchcooked beet, spring / forest onion, balsamic vinegar, extra virgin olive oil, rolmops herring, arugula,beet carpaccio with rocket and rolmops
-
245 minLunchflour, instant yeast, anise stick, cardamom, vanilla sugar, orange, orange juice, big eggs, egg yolk, sugar, butter, kirsch, warm milk, egg, salt,tsouréki, Greek Easter bread
Nutrition
295Calories
Sodium0% DV3.5g
Fat6% DV4g
Protein20% DV10g
Carbs17% DV52g
Fiber24% DV6g
Loved it