Ingredients

  • 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

Garnish

  • 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

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    BIO
    Organic Broths
    Imagine
    Organic Broths
    1L
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    BIO
    Organic Enoki Mushrooms
    Organic Enoki Mushrooms
    150g
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    Tofu
    Fontaine Santé
    Tofu
    400g
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    Rice Vermicelli
    Bun Tuoi
    Rice Vermicelli
    375g
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    Snow Peas
    Snow Peas
    approx. package 400g
    | $5.28
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    Sugar Snaps
    Sugar Snaps
    approx. package 450g
    | $5.94
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    Pure Sesame Oil
    Kadoya
    Pure Sesame Oil
    163ml
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    Oriental Sauce
    Kikkoman
    Oriental Sauce
    296ml
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    Ginger
    Ginger
    per unit (approx. weight 115g)
    | $1.01
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    Rice Vermicelli
    Bun Gao
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    375g