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

  • bio
    Imagine Organic Broths 1L

  • bio
    Supermarché PA Organic Enoki Mushrooms 150g

  • Fontaine Santé Tofu 400g

  • Bun Tuoi Rice Vermicelli 375g

  • Snow Peas

    approx. package 400g

    Supermarché PA Snow Peas approx. package 400g

  • Sugar Snaps

    approx. package 450g

    special

    Supermarché PA Sugar Snaps approx. package 450g

  • Kadoya Pure Sesame Oil 163ml

  • Kikkoman Oriental Sauce 296ml

  • Ginger

    per unit (approx. weight 115g)

    Supermarché PA Ginger per unit (approx. weight 115g)

  • Bun Gao Rice Vermicelli 375g