RECIPE: PHO STYLE NOODLE SOUP FOR 2 (VEGAN, GLUTEN FREE)
- 1 block rice ramen
- 2 asparagus, diced
- 1 in piece ginger, sliced thinly
- 1/4 cup sliced butternut squash chunks
- 3/4 cup rough chopped napa cabbage
- 2 scallions, diced
- 1 vegetable bouillon cube
- 2 TBSP tamari
- 1 star anise
- 2 to 3 cup water.
Chop all your veggies. Bring 2 to 3 cups of water to boil in a medium stock pot. Add bouillon and stir until the cube is dissolved, then stir in your scallion pieces. Let that simmer for 5 minutes. Add ginger, napa cabbage, and asparagus – stir until napa cabbage wilts. Next add squash, tamarin, anise and simmer together, about 20 mins. Bring the broth to a low boil again, add noodles, and cook until noodles separate and soften (about 3 to 5 mins.) Ladle 1/2 of the liquid each into two large bowls, and then add half of the noodles as well.
Serve with diced chili pepper, hoisin sauce, sambal/chili garlic/sriracha.