I love pho for supper; it’s a Vietnamese-inspired soup with plenty of heartwarming veg. This is the perfect light meal for a cold night when you’re looking to get loads of vitamins in one hit.
Serves 2
1 tbsp coconut oil or butter
3 garlic cloves, crushed
1 tbsp freshly grated ginger
100g wild or button mushrooms, chopped in half
450ml chicken stock
1 tbsp tamari
2 star anise
1 cinnamon stick
1 large carrot or
2 small, julienned
3 pak choi, cut in half
4 eggs
1 red chilli, finely sliced, to serve
2 spring onions, finely sliced, to serve
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Heat the oil or butter in a pan, throw in the garlic and ginger and cook for 30 seconds, then throw in the mushrooms and stir-fry for 2 minutes. Pour over the stock, tamari, star anise and cinnamon stick and bring to a boil, then reduce to a simmer and cook for 10 minutes. Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs.
Gently lower the eggs one by one into a pan half-filled with boiling water and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled. Drain and hold under cold running water to stop them cooking and to cool them enough to peel.
Ladle the soup into two bowls, slice the eggs in half and place on top of the soup. Throw the chilli and spring onions over the soup to serve.
When you come across the cinnamon stick or star anise, remove them, they are there to add flavour to the soup but not to be eaten.
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