Mindful Chef have replaced white starchy noodles with courgetti in their own version of this Pho-nomenal Vietnamese classic, infused with fragrant star anise.
- 100g oyster mushrooms
- 1 1/2 tbsp oil
- 180g purple sprouting broccoli
- 1 red chilli
- 1 red pepper
- 1 vegetable stock cube
- 2 garlic cloves
- 2 star anise
- 2 tsp tamari
- 300g courgette
- 300g firm tofu
- 40g cashew nuts
1. Boil a kettle. Dissolve the vegetable stock cube in a jug with 500ml boiling water and set aside.
2. Finely chop the garlic and finely slice the chilli (remove the seeds for less heat). Slice the purple sprouting broccoli in half widthways and lengthways. Slice the mushrooms in half. Thinly slice the red pepper. Drain and rinse the tofu, cut into 2cm cubes.
3. Remove the ends of the courgettes, but leave the skin on. Prepare the courgetti noodles using a peeler and slice the courgettes into long thin strips (or use a julienne peeler or spiralizer if you have one).
4. Heat a frying pan with 1 tbsp oil on a medium heat and add half of the garlic and the tofu and fry for 5 mins. Then add the tamari and fry for a further 5 mins until the tofu is golden brown.
5. Meanwhile, heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the remaining garlic for 1 minute, then add the mushrooms, purple sprouting broccoli, red pepper, star anise and cook for 3 mins.
6. Add the vegetable stock and courgetti to this pan and simmer for 3 mins. Turn off the heat and carefully remove the star anise.
7. Serve the vegetable soup in two warm bowls, top with the tofu and garnish with the sliced chilli and cashew nuts.