Fast Phở

Traditionally, Phở, considered Vietnam's national dish, uses beef or chicken broth as it's base, but anyone who's tried mushroom broth will know it's earthy meaty flavour gives it the perfect flavour profile for this dish, and many others- it'll bring your French onion soup to a whole new level!

This dish is naturally gluten free, oil free, vegan, quick to make, and full of nutrients to fuel you until dinner time. It's also super versatile as you can add veggies and spices according to taste.

Ingredients
1 cup mushroom (or vegetable) broth
1 cup water
1 cm fresh ginger, minced (optional)
2 tbsp vinegar- I find rice vinegar or apple cider vinegar work well here
2 tbsp tamari/shoyu/soy sauce/coconut aminos
1 shallot, thinly sliced
2 cloves garlic, minced
1 cup broccoli florettes (I love to chop up the stalks in this too, although, that is optional according to your taste)
1/2 cup shredded/ thinly sliced red cabbage
3 scallions/ spring onions finely chopped
1 carrot, or 4 mini carrots, sliced
Brown rice noodles 1-2 blocks per person

Method
Add a little water (around 2tbsp) to a large wok on high heat and add the garlic and ginger.
Cook for 1-2 minutes before adding the shallot and carrot.
Once the shallot begins to soften, add the broth, the remaining water, and the vinegar before adding the noodles.
Once the noodles begin to soften, add the broccoli and cabbage, and the soy sauce.
The should only need a couple of minutes cooking time, leaving them with a little crunch.
Serve in a large bowl with either chopsticks or forks and a spoon,. Add the spring onion/scallions as garnish.