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.
