Szerző: Zizi

<b>Vegetarian Pho</b><br /><br />Makes 4<br /><br /><i>For the broth:</i><br />- 3 carrots, sliced<br />- 1 celery (tuber), sliced<br />- 1 onion (leave the skin on), chopped into half<br />- a piece of ginger (leave the skin on), chopped into half<br />- 3 teaspoons soy sauce<br />- 1-2 teaspoons salt<br />- half lime's juice<br />- 1 lemongrass stalks, thinly sliced<br />- 3 liters water<br /><i>For the soup:</i><br />- 200 g rice noodles, cooked according to the instructions on the bag<br />- 8 pieces of dried shiitake, stemmed, soaked in water for about 30 minutes, caps quartered<br />- 3 spring onions, chopped<br />- 200 g bok choy/spinach, chopped<br />- 200 g tofu, diced<br />- 2 cloves garlic, chopped<br />- 1 small piece of chilli, chopped<br />- fresh coriander, chopped<br />- salt, pepper<br />- soy sauce<br />- lime<br />- coconut/olive oil<br /><br />Heat a dry pan and lightly brown onion and ginger (cut-side down). Place the onion and ginger in a pot, then add carrot, celery, lemongrass and water. Bring it to boil then simmer it for about 30 minutes. <br /><br />While making the broth, cook the rice noodles. Heat coconut oil in a pan, add garlic, then tofu, season with pepper and soy sauce and fry it. Set aside.<br /><br />Check the flavour of the broth, add soy sauce, salt, pepper, lime juice, continue to simmer for about 5 minutes then strain the broth. <br /><br />In a soup bowl place some noodles, bok choy, shiitake, tofu, spring onion and pour the soup onto the toppings. Sprinkle with coriander and chilli and season it with soy sauce, lime juice if it's necessary.