• 225g rice noodle, cooked according to package instructions
  • 2L pho broth
  • 1 tbsp vegetable or sesame oil
  • 1 small onion, thinly sliced
  • 1tbsp ginger, minced
  • 1 garlic clove, minced
  • 1tbsp soy or tamari sauce
  • 200g firm tofu, diced
  • 150g enoki mushrooms


  • 4 green onions, thinly sliced
  • 1 cup bean sprouts
  • cilantro, chopped

Cooking directions

  • In a large pot, add the oil and brown the onion. Add the ginger and garlic and cook for 2 minutes.
  • Add the broth, soy sauce and tofu and cook for 8 minutes. Add enoki mushrooms and simmer for another 2 minutes.
  • In a soup bowl, add a handful of rice noodles, then add broth. Top with chop suey, green onions and cilantro.
  • Bon Appétit.

Ingredients in this Recipe