Pho Ga Chay

Pho Ga Chay is a fragrant and flavorful Vietnamese soup that features a rich vegetable broth infused with traditional herbs and spices, served with rice noodles and topped with fresh vegetables. This dairy-free version is light yet satisfying, perfect for a comforting meal.

Ingredients

• Vegetable broth - 1 liter
• Rice noodles - 100 grams
• Shiitake mushrooms - 100 grams, sliced
• Tofu - 200 grams, firm, cubed
• Fresh ginger - 1 thumb-sized piece, sliced
• Star anise - 2 whole pieces
• Cinnamon stick - 1 piece
• Cloves - 3 whole pieces
• Garlic - 3 cloves, minced
• Soy sauce - 2 tablespoons
• Lime - 1, juiced
• Fresh basil - 15 grams, chopped
• Cilantro - 15 grams, chopped
• Bean sprouts - 100 grams
• Green onions - 2, sliced
• Chili pepper - 1, sliced (optional)
• Salt - to taste

Steps

1. In a large pot, bring the vegetable broth to a simmer over medium heat.
2. Add sliced ginger, star anise, cinnamon stick, cloves, and minced garlic to the broth. Let it simmer for about 10 minutes to infuse the flavors.
3. While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
4. After 10 minutes, remove the spices from the broth using a strainer or slotted spoon.
5. Add the sliced shiitake mushrooms and cubed tofu to the broth. Simmer for another 5 minutes until the mushrooms are tender.
6. Stir in the soy sauce and lime juice, and season with salt to taste.
7. Divide the cooked rice noodles between two bowls.
8. Ladle the hot broth with mushrooms and tofu over the noodles.
9. Top each bowl with fresh basil, cilantro, bean sprouts, green onions, and sliced chili pepper if using.
10. Serve immediately and enjoy your Pho Ga Chay!

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 1 L

Health Benefits

• Rich in antioxidants from herbs and spices that may help reduce inflammation.
• High in protein and low in cholesterol due to the addition of tofu.

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