Name: Vegetable and tofu pho
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 litre vegetable stock*; 2-3 slices fresh ginger; 1 spring onion, sliced; 2 star anise; 1 carrot, peeled and finely sliced into batons; 100 g wide rice-stick noodles, soaked in boiling water for 2-3 minutes until softened, drained; Handful mixed mushrooms, halve any large ones; 3-4 broccolini, cut lengthwise into strips; 100 g firm tofu, diced; Beansprouts, coriander sprigs, sliced fresh red and green chilli, and sriracha or hoisin* sauce (optional), to serve

Vegetable and tofu pho

Vegetarian pho lovers can eat their heart out with this tantalising recipe, which is packed with vegetables and tofu. Ginger and star anise lend their unique flavours to this variation of the Vietnamese noodle soup.