Absolutely Pho-bulous Vegetarian Pho (Phở Chay)

• Pho Broth Ingredients
  • 1 stick cinnamon
  • 3 star anise pods
  • 1 tbsp + 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 40g (1.5 oz) unpeeled ginger, sliced thinly
  • 8 cloves of garlic, lightly crushed (unpeeled)
  • 1.5 tbsp peanut oil
  • 6 good sized shallots, unpeeled and roughly diced
  • 2 celery stalks, roughly diced
  • 1 large carrot, roughly diced
  • handful of fresh coriander (including stems), chopped
  • 3 dried shiitake mushrooms
  • 1 tsp salt
  • 1400 ml (6 cups) water
  • 2 tbsp soy sauce
  • 1 tsp palm sugar

• Noodles and accompaniments
  • 280g (10oz) firm tofu (vague weight after pressing), in 1 inch dice or some store bought deep fried tofu puffs
  • peanut oil to deep fry
  • Tin of straw mushrooms or a handful of sliced mushrooms
  • 150-200g flat rice noodles
  • 2-3 tbsp sliced spring onions
  • Fresh mint
  • Fresh coriander
  • Fresh basil (try to get Thai if you can)
  • Bean sprouts
  • Chili slices
  • Mushrooms (optional)
  • Slices of lime

• Directions/Method
  1. Pound the cinnamon, anise, coriander and cumin seeds in a pestle and mortar for a minute until the seeds are crushed. Add the ginger and garlic and pound into a vague paste. Don’t worry about perfection- a few chunks aren’t going to be an issue (and don’t worry about peeling the garlic either, unless you particularly want to do so). Heat the oil in a large stock pot and fry the spice mix for 2-3 minutes, or until fragrant.
  2. Add the celery, carrot, shallots, and fresh coriander to the pot and continue to fry for another 4-5 minutes. When the vegetables are soft and beginning to char a little, tip in the water.
  3. Throw all of the remaining broth ingredients in the pot: salt, soy sauce, palm sugar, and dried shiitake mushrooms. Cover and leave to simmer over a low heat for about an hour.
  4. Meanwhile, get the condiments and other phở ingredients ready. Heat an inch or two of oil in a wok or other vessel worthy of deep frying and fry the tofu pieces to a light brown outer appearance. Remove with a slotted spoon and leave to drain on kitchen roll.
  5. Close to serving time, prepare the rice noodles per the packet’s instructions (around 50g per person is a good starting point) and divide between bowls. Sprinkle some chopped spring onion over the noodles and add the tofu pieces.
  6. When the broth is ready, strain to remove the spices and vegetables. If you’re using mushrooms, place the stock back on the hob and add the mushrooms, leaving to cook just until the mushrooms are ready. Ladle some broth (including the mushrooms) into the bowls and serve hot.
  7. Pile fresh leaves of basil, mint, and coriander (cilantro) on a plate, alongside a couple handfuls of bean sprouts and some sliced chilies to serve. Oh, and don’t forget some lime wedges! Some of my other favourite condiments for noodle soup include sri racha, extra soy sauce, toasted sesame seeds.

Phở Chay

Fresh Homemade Sesame Udon Noodles

• Ingredients
  • 2 cups extra strong bread flour (high gluten content)
  • 1 cup all purpose flour
  • 2 tsp salt
  • 2/3 cup plus 3 tablespoons warm water (185ml), more if necessary
  • 2 tsp sesame oil (optional)

• Directions/Method
  1. Mix the flours and salt in a large bowl, making a well in the centre. Add all of the liquid ingredients to the well and fold the flour over to mix. Knead the dough for ten minutes, either by hand or using a bread kneading attachment in a stand mixer. The consistency of the dough should be quite firm (at first it may not seem like there’s enough water), but soft enough after kneading to be able to roll out. You may need to vary the amount of water you use slightly.
  2. Knead the dough down into a flat disk, an inch or so thick, and cover with cling film. Leave for a few hours.
  3. On a very well floured surface, roll the dough into a long 1/8 inch thick rectangular (ish) shape. Make sure there’s plenty of flour both beneath and coating the top of the dough at this point.
  4. To make the noodles the easiest thing to do is fold the dough into thirds and slice. To do this, fold one of the long ends 2/3 of the way over the width. Pick the dough up and fold the remaining third of the dough underneath. Slice into noodles as thick or thin as you like.
  5. Boil for 8-10 minutes and use immediately.

Mushroom and Asparagus Udon Noodles

• Ingredients
  • 2 dried shiitake mushrooms
  • 2 cups boiling water
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • pinch of salt
  • 1 tsp groundnut (peanut) oil
  • udon noodles for two
  • 2 large open cap mushrooms (field or portobello are fine)
  • 125g asparagus tips
  • 1 small onion, halved and sliced
  • toasted sesame seeds
  • chives and/or spring onions
  • pickled ginger, sliced into thin lengths

• Directions/Method
  1. Place the dried shiitake mushrooms in a small saucepan over low heat. Pour the boiling water over and leave for 20-30 minutes. Remove the mushrooms, pressing as much liquid out as possible, and set aside to cool for a few minutes. Once cooled, trim the stem off, slice the caps, and place them back in the broth. Add the soy sauce, mirin, and salt.
  2. Prepare your noodles per the package instructions.
  3. Heat a wok to a high temperature and add the oil. Stir fry the onion and asparagus for 3-4 minutes. I tend to steam the fresh mushroom, but if you’d rather omit this step you can chuck them in the wok, too.
  4. To serve, place the noodles on a plate with a curved lip, or in a bowl, alongside the steamed mushrooms and stir fried vegetables. Pour the dashi broth over the noodles and garnish with slivers of pickled ginger, toasted sesame seeds, and spring onions or chives. Sprinkle with a little bit of sesame oil for added flavour.

Simple and Easy Udon Recipe

• Ingredients
  • Approx 1-1.5 cups boiling water
  • 2-3 smallish dried shiitake mushrooms
  • 1 tsp mirin
  • 1/4 tsp sugar
  • 2 tsp tamari
  • 1/2 tsp ginger
  • Tiny splash of sesame oil
  • 100g dried udon noodles
  • Chives to garnish (optional)

• Directions/Method
  1. Make the broth first. Do this by simply mixing all of the ingredients but the sesame oil, noodles, and chives together. Leave to brew on a low heat for at least 20 minutes.
  2. Remove the shiitake mushrooms, which will now be fluffy and edible. Avoid and discard the stem by chopping the sides off around it (it’s edible but very tough). Dice the mushrooms.
  3. Cook the noodles as instructed. I tend to boil for 3-4 minutes. Drain the udon noodles and split between two bowls.
  4. Pour the broth over the noodles and garnish with the diced shiitake mushrooms and chives (if desired). Drizzle a small splash of sesame oil over each dish and serve.

Serves 2

• Stock:
  • 4-5 dried shiitake mushrooms soaked in 3 cups hot water
  • 2 tbsp mirin
  • 2 tbsp light/regular soy sauce
  • 1-2 tbsp tianjin preserved vegetables (optional)
  • brown rice miso paste to taste

• Carrots:
  • carrots, cut into small matchsticks
  • 1-2 tbsp fresh ginger
  • dried chilli flakes (as much or as little as you’d like)
  • 2 tbsp dried coconut
  • oil (preferably peanut / groundnut)

• Misc:
  • two blocks of dried noodles (ramen work)
  • spring onions, cut lengthways
  • 1/2 a purple onion, sliced thinly

• Tofu steaks (method 1):
  • firm tofu
  • soy sauce
  • vegetarian worcestershire sauce
  • sesame oil
  • wasabe powder

• Tofu Steaks (method 2):
  • firm tofu
  • mirin
  • soy sauce
  • ginger
  • liquid smoke
  • oil

1. For the the stock, soak four or five dried shiitake mushrooms in hot water for at least 20 minutes. The water will turn light brown in colour. Once brewed, either discard the mushrooms or use them to add to the noodles later (they’re yummy). Add mirin, soy sauce, and preserved vegetables. Don’t add the miso paste until just before you’re ready to serve the meal. Don’t boil the broth once the miso is added because it can spoil the flavour and kill the beneficial enzymes contained in the paste.
2. Slice tofu blocks into 1/2 inch “steaks” and marinate in preferred sauce (or some of both, whichever you prefer) for 5-10 minutes. Bake slices in a 200 C oven for about 20 minutes on each side, so 40 minutes total.
3. Meanwhile, boil the noodles for a few minutes, until cooked. Drain and keep in cold water until ready to use.
4. About 5 minutes before the tofu slices are due to be finished, stir fry carrots in oil with ginger, chilli , and coconut. I like carrots to be quite crunchy, but if you prefer them to be more well done then you need to give yourself longer than the auggested 5 minutes.
5. When bean curd slices are cooked, bring the stock to a medium heat and incorporate miso paste. Add noodles.
6. Dish noodles and broth up in a large bowl and top with carrots, spring onion, and tofu slices.