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Ingredients
- 2 x 280g Naked Tofoo
- 1 tsp Coriander Seeds
- Cinnamon Stick
- Large Knob of Ginger
- Vegetable Stock
- 2 tbsp Olive Oil
- Soy Sauce
- 2 Packs of Shiitake Mushrooms
- Handful of Basil
- Handful of Coriander
- 3 Spring Onions
- 1 Red Chilli
- 2 Star Anise
- 200g Vermicelli Rice Noodles
Get started
- Into a saucepan, add chopped spring onions, half of your chopped red chilli (keep the rest for later), coriander seeds, star anise, ginger and cinnamon stick and toast for a few minutes.
- Next add the vegetable stock and 5 tbsp soy sauce and leave to simmer on a low heat.
- Tofoo time. Slice it up and cover in soy sauce and olive oil and add to a pan. Allow it char on either side. Set it aside.
- Add your mushrooms to the pan and allow them to soak up the soy sauce from the Tofoo.
- Place your rice noodles into hot water. Once softened, take the noodles out and add to your bowls for serving. Add your broth to the bowls followed by the Tofoo and mushrooms.
- Finally, garnish with chopped chilli, mint, coriander and basil. Then tuck in!
