Do you need a vegetarian dish that will also keep you warm this winter as well as nourish your gut microbiome!? Try this one out.
Serves 2
INGREDIENTS
- 1L Bone broth or vegetable stock
- 2tbs coconut amino sauce or Tamari
- 1/2 tsp sea salt
- 1 know of freshly grated ginger or partly dried
- 2 cloves garlic, minced
- 1 birds eye chilli, finely sliced & deseeded
- 2tbs ghee
- 1 star anise
- fresh coriander
- 1/2 kent pumpkin, skin left on
- 1-2 packs of soba noodles, depending how many noodles you like in your pho
- 3 spring onions, for the topping
- 2 bok choy
- 1-2tbs miso paste
- 1tbs olive oil, to bake the pumpkin in
METHOD
- Pre heat the oven to 180 degrees fan forced. Cut the pumpkin into lovely big slices and coat in miso paste and olive oil
- Line a baking tray with paper and place in the oven for a good 40-45mins depending on the colour of the pumpkin
- In a deep saucepan as the stock or bone broth, tamari, sea salt, ginger and garlic, ghee, star anise and chilli and leave on a medium heat with no lid
- after about 15-20mins of the pho being over the heat add the soba noddles for about 8mins. Once the 8 mins is up slice the book choy length ways and in half and place in the bowl nicely
- poor the pho over the bottom part of the box choy leaving the leaves out of the pho
- Finley chop the coriander over the top and slice the spring onions to place on top as well
- add the pumpkin once it is golden brown and you have one very nourishing pho ready to go. If you like a little extra heat you can add chilli to the top as well.
- Eat. Share. Enjoy!
CALORIES PER SERVE = 315
PRO 9.5G
FATS 15.3G
CARBS 34.4G
