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Vegan Pho Noodle Soup

Vegan Pho Noodle Soup

Regular price £2.60
Regular price £3.25 Sale price £2.60
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Serves: 4 (or 2 twice)

Prep: 25 minutes

Cook: 15 minutes

Origin: Vietnam

One of the icons of Vietnamese cuisine, Pho has become renowned the world over for its delicate, delicious flavours and hearty blend of spice and succulent noodles; the perfect light dish come lunchtime or supper. Thought to have origins dating back to the mid-1880's, Pho boasts influences from both French and Chinese cuisine, effectively blending the two to create a dish entirely unique to Vietnam. With a rich, warming broth, vibrant fresh herbs and gentle heat, its ideal for those craving a flavoursome feast without going too heavy on the stomach.

What's in the box?

Tyga 41, Soy sauce, Vegan fish sauce (30g), Ginger & Garlic paste, Unami StockChilli Flakes

Shopping list

  • 300g tofu (450g mushrooms) dice tofu into bitesize pieces and season with pepper (cut pak choi into 5cm pieces)
  • 6 spring onions finely slice
  • 175g baby pak choi tear or chop into large pieces
  • 300g beansprouts
  • 250g ramen noodles / rice noodles
  • 1 tbsp oil (vegetable / rapeseed / olive oil)
  • 1 litre boiled water

Let's cook!

  1. Make the marinade: in a bowl mix Tyga 41, ginger & garlic paste, soy sauce, vegan fish sauce and then add the tofu/mushrooms. Marinade for no more than 15 minutes.
  2. Make a stock in a measuring jug by adding the unami stock to 1 litre of boiled water.
  3. Cook the noodles according to packet instructions and then rinse in cold water to stop them cooking further.
  4. In a wok or a deep heavy-based frying pan, add the oil over a high heat. Add the spring onions and fry for 2 minutes stirring continuously.
  5. Add the marinaded tofu/mushrooms and its liquid marinade into the wok. Fry for 2 minutes.
  6. Add the hot unami stock to the pan and bring to the boil. Check the tofu/mushrooms are cooked through.
  7. Add the beansprouts and pak choi cook for 1 minute.
  8. Arrange the drained noodles equally in four bowls and ladle over the Pho soup.
  9. Finally scatter the chilli flakes and serve.

Ingredients & allergies

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Tyga 41 (Ground coriander, Lime Powder, Paprika). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne). Chilli Flakes. Unami Stock (Salt, Tomato Powder, Sundried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder). Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat), Salt, Glucose, Barley malt extract and Spirit vinegar).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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