VIET-NOM

Punchy Vegan Pho (v)

Shiitake and oyster mushrooms, seared onions and a hint of miso give this vegan take on a usually meaty soup depth and flavour. The strained broth of onion, ginger and spices can be made ahead and stored in the fridge or freezer.

3 onions, peeled, halved
4cm piece fresh ginger, peeled
2 cinnamon quills
4 star anise
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons neutral oil (I used rice bran oil)
1 cup oyster mushrooms
6 whole fresh shiitake mushrooms
1 tablespoon tamari
1 tablespoon sweet soy sauce
1 tablespoon rice wine vinegar
1 teaspoon miso paste
3 cloves garlic, thinly sliced
1 tablespoon sesame oil
300 grams tofu
salt and ground pepper
juice 3 limes

TO SERVE

150 grams cooked thick rice noodles
1 red chilli, thinly sliced
a mixture of herbs such as coriander, Vietnamese mint, mint or Thai basil

Sear the onions and ginger in a