Preparation time:
- 10mins
Specialty:
- Gluten-free
- Vegan
This recipe reminds me of my travels in Vietnam. In the traditional Viet Pho the main element is the broth, which can be vegetarian, fish or meat. In this recipe I have decided to use a Japanese-derived ingredient Rice Miso - a sort of tasty pasta obtained from the fermentation of rice and used for making miso soup - in order to make it completely vegan.
Ingredients:
- White Rice Miso (2 tea spoons per person)
- Basmati Brown Rice noodles or any type of Rice noodles (60-70g per person)
- Soft fresh tofu
- Fresh Ginger
- Lime
- Soy Sauce (optional)
- Bean sprouts or Daikon sprouts
- Extra-virgin Olive Oil
Instructions:
- Boil 200ml of water and put a couple of teaspoons of miso in a bowl. Add the boiling water to the bowl and mix the miso.
- Add to the broth extra virgin olive oil, a splash of lime, fresh ginger and half teaspoon of soy sauce (the miso is already salty) just to increase the flavour.
- In the meantime, boil water in a seperate pot and once boiled add the basmati brown rice noodles (any type of rice noodles is fine). Cook for 4-5 min.
- Drain the noodles under cold water and pour them into the broth.
- Add bean or daikon sprouts and soft tofu to give a creamy consistency to the dish.
The daikon sprouts give a sensation of freshness and crunchiness at the same time, also their spicy aftertaste makes up for the absence of fresh chilli. I smell the scent of fresh herbs, lime, fresh ground pepper, I take the chopsticks and I have the feeling of returning for a moment to Vietnam - in the midst of the paths and scooters of Hanoi.